Did a simple 3.5 hour bath at 130.5, patted dry, and then scored the fat cap and put under the broiler for a bit (forgot to time it, just watched it).
I’m pleased with the temp cook on the meat but found it to be a bit less flavorful than I expected, I’m not sure if I did something wrong or if it’s just because I’ve had it in my freezer for 18 months or so.
Also not sure if I should have done a higher temp to try and render out more of the fat.
Overall pleased for my weekly lunch meal prep!
by arcticinferno
2 Comments
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Needs twice the time in the bath to render the fat.