Sous Vide Pork Shoulder Chops

I am cooking pork shoulder the second time. Previously I cooked it in one piece then chilled and cut it to slices, based on this video. He said

  • Use collar cut
  • 0.5% salt per mass
  • 16...48 hours
  • 60 degrees celsius

Now wife brought me some chops, quite thin, around 1cm, four pieces totalling 500g. The method I am trying today is:

  • use this lightly to scrub both sides:
    Horvath Rozi Fuszeres Tarjaimage
  • vacuum bag them individually
  • 60 degrees celsius
  • Cooking time: 4 hours

The cuts of the meat were too lean. Turned out to be not hard, but not super-soft either. Maybe next time:

  • Have fattier cuts of meat
  • Cook for 6 hours