I did another pork belly with the chuck roast. This belly was frozen for about a week. It was good but I was having some resistance after reaching 205 degrees. The lower right side was not probing like butter but the rest of the belly was. I did not want to overcook it so I pulled a wrapped with some bacon grease, butcher paper, vac sealed, and placed in the fridge. I reheated today with the sous vide at 150 for 1 hours. The butcher paper was soaked and belly had like a glaze on the bark. It...Read More...
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