Hi all, how log and what temperature should I cook fillet of pork which I have sliced in Swiss roll fashion and spread with black pudding, then rolled back into a roll for? I recon it’s 7cm in diameter and 20cm long.
Cheers,
Steve
@Greenblood did you ever attempt this?
Hi, yes and it was lovely. I can’t remeber how long I cooked it for, but do have pictures somewhere… I think I will have cooked it until pasteurised to the core though.
Steve
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Ah, good to hear! Would love to see pics.
Good idea to keep a bit of a journal of sous vide experiments so that if something works out great you can repeat it.
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I agree with @Ember. Just like with any cooking method, it takes time and experimenting to really figure out what works (or doesn’t).