Today will be my first attempt at PBBE's. I'll be doing about 9 lbs which is way more than my wife and I would eat. Our plan is to vacuum pack and refrigerate whats left. Assuming the effort is successful I plan to make additional PBBE's tomorrow which will also be vacuum packed, refrigerated and used as an appetizer for out of town guests arriving this weekend. To reheat I intend to use our sous vide circulator. My question is what temperature would you recommend I have the circulator set at? I'm thinking in the 160* to 165* range for about an hour. What say ye?
