Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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3c70 in reply to @Sam_w

You only need about 12 - 15 hrs sous vide I would say. Anything more is excessive.

Edit: when I'm back from work I will try to find my old work book that I think has a bunch of sous vide temps and times.

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Sam_w in reply to @3c70

Ah interesting.

Thankfully my brother is a pig farmer, so I have a good supply of fresh pork at low prices, so I shall run some experiments!

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3c70 in reply to @Sam_w

I could be remembering wrong so dont hold me to it!

But we use to just stick our pork on sous vide before leaving for the night and take it out first thing in the morning. It was close to jelly consistency when it came out too late.

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