Iberico Cabecero (pork neck), 6 hours at 59 degrees! Verdict: Amazing flavour and the fat rendered beautifully and it maintained it's juiciness, could've possibly benefited from 1 or 2 hours more for
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Hello there, not so sure how to set this pork neck meat for sous vide. Any tips people please? Only red about 24 hour method : r/sousvide
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TF-gut-sous-vide-pork-neck-3370 - Tucson Foodie
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