Re: Sous vide
Just dropped a 4-5lb bone in, skin on, pork loin into the sous vide. Beautiful fat cap. It’s from an American Guinea Hog friends of mine raised. Plan is 8 hours at 155, season and into my hot pellet grill to finish with smoke. I’m only going that long since it’s currently frozen.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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