I had some Skirt (which my mind said was flank), from RD. USDA Select, they left a lot of silver skin and fat. Would have been a great choice for ground beef, kind of a wasteful for this. 1400g (3lbs.) and 900g (2lbs0 Pork Shoulder. Also has fermento in it. I will be curious if it gives it a tang like a fermented salami.
I am gonna give it about 15 more minutes then put it in sous vide at 170° for rest of night. After 3 hours at 190°, it is an IT of 120°. I should have know I could not get it done at these temperatures tonight! I love the color!