So I use my sous vide controller to keep my crock pot at the above temperature for 24hrs to make super tasty lamb or beef. Slowly melts the collagen, doesnt overcook.
But often, I end up with MOLD growing on the top part of the meat that was not submerged in the juices! The temp of the interior, lid closed, is kept steady.
Didn't think mold grew at 158' !!??
asked byanimaleater (2422)
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