OK, now I’m really confused. I understand that belly’s are cold smoked. Been there, done that, years ago. I thought imitation bacon was hot smoked to 160f with a smoker temp of 175.
That’s why I thought a sous vide at 175 would not render.
Re: Sous Vide
Thanks was worried I might have pulled it early but checked with 2 different brands of probes. Has a nice rich juice kind of look. Just wished the lime was less the habanero flavor is just right.
tarp You now have an idea on how sous vide and vacuum packing the product enhances the marinate/seasonings used. It’s all about trial and error. Just adjust according to your taste buds. Keep that learning happening. Good luck.