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if you can get some tough Berkshite pork
say the tasty muscle groups in the shoulder
and then SV'd them 130 - 135 F until tender
the chilled and seared
you might enjoy the surprise on your plate .
and if you sent w 130 F , until tender
the rapidly chilled and refrigerated
that hunk sliced thin while cold , then brought to room temp
might make the finest pork sandwich you've ever had.
if you can get some tough Berkshite pork
say the tasty muscle groups in the shoulder
and then SV'd them 130 - 135 F until tender
the chilled and seared
you might enjoy the surprise on your plate .
and if you sent w 130 F , until tender
the rapidly chilled and refrigerated
that hunk sliced thin while cold , then brought to room temp
might make the finest pot sandwich you've ever had.
if you can get some tough Berkshite pork
say the tasty muscle groups in the shoulder
and then SV'd them 130 - 135 F until tender
the chilled and seared
you might enjoy the surprise on your plate .
and if you sent w 130 F , until tender
the rapidly chilled and refrigerated
that hunk sliced thin while cold , then brought to room temp
might make the finest pot sandwich you've ever had.
