Pork

1kg of pork with herbal spice to pork neck garlic and pepper and carmaline, for 1kg of meat 20g put in a vacuum bag for 5 days in the fridge, daily mass sack

Author

Paweł Zim

great moments when preparing dishes, smoking is it

Prep Time: 01:05

Recipe Time: 12:00

Temperature : 185F / 85C

Ingredients

Directions

1. Set your Anova Sous Vide Precision Cooker to 185.0ºF / 85.0ºC.

in the oven, 30 minutes for each side, you can put on sliced ??apples, onions and sliced ??pineapple