Sous Vide Cooking...who does it, what do you cook, how do you do it?

[shrinkrap]

Your favorite pork belly recipes? (US-type pork belly, not UK-type with ribs)

[17507020321449018220941958552387] Trying this recipe today …but at 165, instead of 170 because of this I’m sure “the truth” is out there, but I’m not understanding why 5 degrees takes it from 10 hours in one (Serious Eats ) recipe, to 24 hours in another ( Stefan Gourmet)!