had some left over belly from the bacon I have in the cure this week so I thought I would make some snacks. I did a 36 hour Sous Vide on a few parts with a soy ginger/5 spice marinade. I took it out today and glazed it with a soy/ginger/mirin reduction and seared it on the bge to caramelize. The flavors were great but 36 hrs was too much for the thinner parts and the texture was not great on the thinner parts. I will definitely do again with a shorter SV cook.