chefheidi2003
Gold Member
- 2,943
I have a question, has anyone done this yet? I am a bit behind and have not tried this yet but here is my question. We do Pork and Sauerkraut for New Years and I was thinking about trying to do it in the DCB. Does anyone know, since there will be the liquid in it from the sauerkraut, would I need to change the cooking time at all or should I just try it out and keep an eye on it and temp check it?? Do my questions make sense??