Hi! The cottage roll that i put into the oven just now looks kind of like this
Except it's not sweet pickled. Packaging looks similar
From what i've been reading, the cottage roll uses the pork shoulder butt
I stuck a temperature probe in there and the instructions on the back says to get it up to an internal temperature of 170
The website says to get to 160
On the joule sous vide circulator if i select the recipe:
Heavenly Honey Glazed Ham
This is what is says:
136F (fave): Firm like a steak with some pinkness
140F: firm like a steak - just a little pinkness
147F: tender and a little flaky
154F: tender and pulls apart easily
167F: very tender and pulls apart even more easily
They also show pictures too, but since i'm not using sous vide i want your opinion on what temperature i should cook it to
Except it's not sweet pickled. Packaging looks similar
From what i've been reading, the cottage roll uses the pork shoulder butt
I stuck a temperature probe in there and the instructions on the back says to get it up to an internal temperature of 170
The website says to get to 160
On the joule sous vide circulator if i select the recipe:
Heavenly Honey Glazed Ham
This is what is says:
136F (fave): Firm like a steak with some pinkness
140F: firm like a steak - just a little pinkness
147F: tender and a little flaky
154F: tender and pulls apart easily
167F: very tender and pulls apart even more easily
They also show pictures too, but since i'm not using sous vide i want your opinion on what temperature i should cook it to
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