View Single Post
Old 01-17-2013, 04:20 AM   #12
JohnHB
is one Smokin' Farker

 
Join Date: 12-14-12
Location: Sydney NSW
Default

Sous vide cooking suggests a couple of hours at 140-145F to produce moist & pasteurised product so why would you want to cook its internal temperature any higher as you would be losing moisture (and tenderness)!!!!!
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote