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rotuts · July 4

I partially disagree that you need 90 C to break down connective tissue.

you can do this at much lower temps via SV , and thus keeping the muscle tissue from contracting

so much that the the meat itself ends up being dry by its self

and you can do it w low and slow cooking at lower temps , but it takes much longer to get the CT broken down.

but I under stand your point.

ive gotten extremely tender pork shoulder

by SV 130 F x 48 hr

then GE-IDS for 4 hours , 1 hour 200F ( from refrigerated temp of 36 F )

then 3 hours 180 F to a final internal temp of 140 F.

see above , and

rotuts · July 4

I partially disagree that you need 90 C to break down connective tissue.

you can do this at much lower temps via SV , and thus keeping the muscle tissue from contracting

so much that the the meat itself end up being dry by its self

and you can do it w low and slow cooking at lower temps , but it takes much longer to get the CT broken down.

but I under stand your pont.

ive gotten extremely tender pork shoulder

by SV 130 F x 48 hr

then GE-IDS for 4 hours , 1 hour 200F ( from refrigerated temp of 36 F )

then 3 hours 180 F to a final internal temp of 140 F.

see above , and

rotuts · July 4

I partially disagree that you need 90 C to break down connective tissue.

you can do this at much lower temps via SV , and thus keeping the muscle tissue from contracting

so much that the the meat itself end up being dry by its self

and you can do it w low and slow cooking at lower temps , but it takes much longer to get the CT broken down.

but I under stand your pont.