Porchetta Sous Vide | REMCooks
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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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20111206-deep-fried-porchetta-10-f9d8fc07c7f34250a7d71d7daca74948.jpg "Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta Recipe")
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