Results of trotter experiment: So, I did one whole trotter at 145° for c. 60 hours. The plan was to use the meat to make Thomas Keller's trotter dish from his Bouchon book, which involves extracting the trotter meat, making a "log" with it (+ mustard, shallots, seasoning), chilling that, then slicing the log into thick discs and frying them covered with Panko crumbs (adhered by Dijon and flour). He braises the meat. ANYWAY: I opened the bag and, well, my girlfriend was absolutely right in describing the smell as that of a Porta-Potty. Really bad. This was a good quality trotter from a great butcher and they had been in the refrigerator for (only?) 3 days or so before I started the cooking. Did they go off in that time? Was the smell something normal? It seemed to emanate most intensely from the skin. Did I not clean the trotter well enough? (I did blanch it in boiling water for a few minutes before cooking, as TK recommends doing in his recipe for braising them.) The other problem, even if I'd been brave enough to eat this foot, was the amount of meat. I really had expected more. There was probably a little more than 100g of meat that I could extract. TK says he uses fresh ham hocks because of this issue. All this having been said, the meat seemed to have reached a perfect consistency and was easy to extract while the trotter was still hot (as TK recommends doing). The fat and connective tissue had broken down nicely and the skin was easy to remove. Any tips? Anyone else try a trotter sous vide before?