[Jenson71]

Originally Posted by jspchief

Set it on high and you should be ok. Cover it with water, add spices, garlic, pepper, bay leaves, etc. Leave the damn lid on it.

Originally Posted by Dayze

I should've clarfied ; what ever setting you need to get the temp of the meat to melt the colagen.

I've done it on high; and when it's done, just keep it on warm etc

Thanks. I'm going with high, then I'll check in 2.5 hours. If it's at the right temp, I'll go with warm.