Awesome, good luck!
Awesome, good luck!
deleted by creator
Hopefully it’s thawed already because it will take two days to thaw all the way through in the fridge. 13 pounds is huge in the slow cooker, and should take about 13-14 hours on low or about 11-12 hours on high. Might be better off braising at 275-325 F in the oven, see this recipe for the general gist https://www.theseasonedmom.com/braised-pork-shoulder/. Should only be 4-5 hours this way and remain tender and juicy.
I don’t get it
Oh I see, thanks! I was thinking of my buddy who uses a climate controlled cabinet (kinda homemade) to store food for curing and fermenting.
Is it just like a temp controlled cabinet?
I tend not to collect single purpose devices as they take up too much space in my limited storage, and a warm cabinet made by my oven light is good enough for some homemade sourdough which we make about once a week.
In fact, I use my oven as a proofing chamber for bread making in the winter. Turn on the oven light and leave your dough in there to proof, keeps it at a nice ~25 C.
Good topic, good point, terrible writing. I couldn’t finish the article with the author’s ego and personal bias butting into his great story.