Posted 1/4/2021 20:16 (#8723063 - in reply to #8723020) Subject: RE: Sous vide, baby!!
No marinade this time, just seasoned it with our favorite pork rub (yea I know) and alittle bit of Greek seasoning and popped it in. It was about a 6lb-er. Cooked at about 139 for 41/2 hours, seemed about right, then popped it into a 500° oven for 15 minutes.
my wife made the comment that she kinda misses the salt and pepper crust( she’s kinda a traditionalist), soooo the next time I might try one of two things. Either; use the same seasoning I’ve been using, but add abit of salt and black pepper and marinade for a couple hours, or, after I take it out of the water bath I’m thinking about throwing a light salt and pepper crust on it before I put it in the oven.
I myself don’t really care for the heavy salt/pepper crust, I’d prefer to marinade it. So I guess I’ll see what kinda mood I’m in when I do the next done.