Some clarification please. In the SVQ Made Easy e-book, dry brining a pork belly is recommended but soaking the belly in a marinade prior to or during SV is not. Molecule size, penetration of the molecules, etc. Yet, the SV Pork Belly recipe on AR, suggests a soy, rice wine, mirin marinade mixture be added to the pork belly in the SV bag while it is being SV. Looking for some clarification as my plan is to SV 16 hrs at 165 F, then apply marinade & smoke in my PBC, then finish on the grill for a crispy skin. Pork belly is about 1.5kg (3 1/3 lbs). Thanks.
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Confusion between AR recipe & SVQ Made Easy for pork belly
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Originally posted by robbh View PostSome clarification please. In the SVQ Made Easy e-book, dry brining a pork belly is recommended but soaking the belly in a marinade prior to or during SV is not. Molecule size, penetration of the molecules, etc. Yet, the SV Pork Belly recipe on AR, suggests a soy, rice wine, mirin marinade mixture be added to the pork belly in the SV bag while it is being SV. Looking for some clarification as my plan is to SV 16 hrs at 165 F, then apply marinade & smoke in my PBC, then finish on the grill for a crispy skin. Pork belly is about 1.5kg (3 1/3 lbs). Thanks.
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