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Old 02-01-2013, 12:50 PM   #42
is one Smokin' Farker
Join Date: 09-14-12
Location: Saddlebrooke, MO

It is the same concept behind sous vide meat. Basically you are pasteurizing the chicken completely safe. The fat and collagen can break down at these low temps as well if you can hold it in the sweet spot long enough. Very hard to do with dry heat.
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