Effect of sous vide on rind

[Ron Pratt]

LOL! I’ve heard of guys getting escorted to the state line for putting beans in their chili as well!

Actually the softening will occur in a relative short time, but there is still an initial “tug” when biting into it the first time. What works for me is 90 minutes at 134º s.v. for medium rare and then 45/45/45/45 sear at 400 to 450º for a beautiful maillard cross hatch.
Ron