Porchetta in for 24 hours at 165 F. Now into the refrigerator for another 24 to dry out the skin. I can update tomorrow after the sear. : r/sousvide
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Recipe: Sous Vide Heritage Farms Cheshire Pork Porchetta by Chef Venoy Rogers III — Cheshire Pork
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Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__12__20111206-deep-fried-porchetta-primary-6409417400ab4a14a68216f1312d7cf0.jpeg "Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe")
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Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe
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