you salted before SV ? if so did you get any 'corned' flavors ?
were these 'fall off the bone' ? that would be a reason to go to 72 H
I really like 130.1 for tough cuts " to tenderness desired "
I tihnk there is much more flavor than braise, which is really as much about the sauce as the meats.
I think the SV market might enjoy a programable SV-er, as Im pretty lazy 'at times' that would do a
step-wise SV a la PedroG where each component in " meats " got denatured so that the " Whole Hunk " did not contract, what ever final temp
suited you.
one of my many projects that will remain a " thought exercise "
PS Shelby :
have you done IP'd ribs yet ?
