I did pork shoulder steaks at 143 degrees for 36 hours. Was good but not wonderful. the fattiest parts were the tenderest. I had two pieces and the thicker one was better. I did not buy them so could not choose them:)
I have been reading some articles/book excerpts on meat fibre shrinkage and a little confused. meat fibre shrinkage is severe after 147 degrees, but collagen release is best above 160? I gather that unshrunken meat fibres are juicier and collagen release make the meat silkier.
Anyone with any knowledge/thoughts/theories?