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Whole rack of pork cutlet/chops sous vide


oferl
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Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.

Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C 

area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !   

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