Formula
Ingredient
Amount
% as is
Pork shoulder, lean
87.50
Water
10.00
N-HANCE® 59
2.00
Salt
0.50
TOTAL
100
Preparation
- Mix the dry ingredients with the cold water to prepare a brine.
- Place the pre-cut pork chunks in the tumbler and pour in the brine.
- Tumble the pork chunks for 30 minutes under vacuum.
- Cook at 190°C / 50% relative humidity (steam) for 30 minutes to reach 70°C core temperature.
- Cool at 4°C and store in a refrigerator.