145°F No. No. Feedback? https://twitter.com/SaucercrabZero/status/941477937261547521 …
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Then yeah, my best guess is it's from age and exercise, and I'd keep it at the temp you prefer (145 is fine, I usually do 140 or even 135) and just cook it longer. Id've thought one day would do it, but maybe it needs two? Also maybe jaccard needle it first (next time)?
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Someone else (
@BostonDelendEst ?) said dark meat needs 165 to break down collagen, I think? Default plan is 145° for half, 165° for the other half, maybe 24-36 hours. Maybe with some bacon fat added to package? Btw, SV first, then fry is a pretty decent strategy. Will repeat. - Show replies
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