Seasoned with salt and rubbed with ghee and herbs paste. Sealed and into a 140 degrees hot tub time machine for about 20 hours. I don't really set the time, I just take food out when I'm ready to eat.
Straight out of the bag. I chilled it completely and cut it in half.
Got the grill going, I tossed a chunk of orange wood. Placed the pig on the opposite side while the grill got nice and hot. THEN commence the assault....
Ready to slice
Put together a quick lentil salad. That was one juice pig. The chilling really forced the smoke to adhere to the pig. Fantastic!
Look at the color, a tiny smoke ring.
Long live sous vide cooking!