Other Cooking Equipment > SOUS VIDE COOKING

Sous Vide Experiment

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HighOnSmoke:
Dinner tonight was a successful experiment with pork belly. I cut up a long strip of pork belly, seasoned it with Meat
Church BBQ Holy Gospel and vacuum sealed it overnight. This morning I put it in my Sous Vide hot tub at 176 for 9
hours. Once out of the hot tub I dried it off and deep fried it for a couple minutes until it was browned. It was super
moist and delicious with a nice crust. Served with some homemade mac n cheese. Will definitely be doing this one again.

Lines:
Looks and sounds awesome sir!

ACW3:
Looks great, Mike!  You really got my mouth watering.  I may have to give this one a try.

Art

TMB:
Looks really good Mike!  :thumbup:

sliding_billy:
Sounds amazing.  You have more patience than I do.  I get jumpy after running the sous vide for 3 hours or so.  :D

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