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February 13, 2012 at 3:51 am
#5609
Scott MarkMember
The pork loin went in January 19. It comes out February 13, and will be served for a Valentine’s dinner February 14. And, probably, a report a day or so after that.
It feels GREAT. The meat is firm – clearly a lot of moisture has been removed – and there is a bit of a skin on the meat. The bag clings incredibly tightly to the meat. This one was sealed in the chamber sealer, not the Sinbo.
And — that means an open shelf in the drying fridge… I’m so happy.