Sous vide

[stearns]

Originally Posted by jonumberone

Did you find the belly a little on the dry side?
I've done belly twice for 24 or more hours, and both times I was astonished at how dry and firm it was.
If I remember right it was around 154° for 24 hours.
I've settled on 170° for 8 hours as my go to for belly.
I find it to be much more succulent at that time and temp.

Interesting idea with the cheesecloth.

My butcher is retiring next weekend and closing down the shop after 25+ years, I went by today and picked up his last piece of pork belly, 2lb. Gonna cook it up this weekend and go for the 8 hours at 170*, I'll report back