@scott_gruber I've spent 20+ years in entertainment. I have lots of options for publishing because it's what I do.
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I'm guessing that 190 degrees is the target vessel temperature then? The way I was reading it was that you were shooting for an internal meat temperature of 190 since you were already over 170 on the meat. Pork is usually well-done at 170 and a further increase in temperature (and or time) tends to shorten the muscle fibers which begins to dry out the meat and make it tougher, rather than more tender.
Knowing that it was a high collagen cut helps, since you're relying on the succulence of the gelatinized collagen (160-180 degrees) to cover up for the effect of dried out meat which begins happening above 140. A good way to protect against the drying out factor above 140 is to brine the meat prior to cooking.
I'll have to go back to Harold McGee to see what temperature he recommends for slow roasting pig, but I can't imagine that he would go over 180 on internal meat temperature.
Hope it was good!
I seem to remember mentioning something like this to Manton in the first week out of the gate, so I know it was on his radar, but perhaps hadn't been documented in his issue queue to support directly as that came during the second week sometime.
@JonsHotMeat What kind of crazy bird meat are you cooking up to 195?! You're overcooking almost anything else at a temperature this high ....
@philipcball Yes. I think the 2010 Nobel was for its first human manufacture which was in 2004.
Twitter Onboarding for Conference Attendees #DtMH17 http:/
I love that the #indieweb isn't a finished medium https:/
@RealGeneBlock @UCLA Can we have this stupidity fixed please? https:/
@lpachter This is sad, though my experience in Math Sciences Bldg. there is that men's and women's were on different floors altogether.
@SimonDeDeo oh the things we'll do to try to get out of doing quotidian household chores...
@reclaimhosting Do you offer a one-click install of @withknown in your dashboard? And if so, which version?