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	<title>Comments on: Sous vide pork butt done at 170 degrees for 15 hours. Seasoned it pretty simple so I can reuse it different ways. Still trying to decide if I like cooking it at 170. I&#039;m thinking this temp makes the meat too mushy. The chunk missing was due to a necessary quality control check.</title>
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	<description>Life&#039;s Too Short To Eat Bad Food</description>
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