Last time I did it it was 86/90 degrees over night. After cooking them, we deboned the meat. After doing so you might "roll" it up again, or roll it out flat. If its flat its easy to get it really crispy. We also used to do something similar with pork tails. 92c/12 hours. Debone, and spread out flat. Skin down with preassure until crispy on the flat top.
7/28/16 at 8:41am