We have been looking at the useful parts of a pork shoulder. Of course useful to me is not useful to everyone. Recently we cleaned up the cap of the shoulder which resembles a skate wing. We trimmed up the muscle used for coppa. The rest of the shoulder we reserved for making chili. (This time.) We vacuum sealed the pieces and cooked them sous vide at 57°C for 12 and 24 hours respectively. This initial cooking allows us to tenderize the meat in preparation for dishes to be determined.
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January 26, 2005
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