Quote:
Originally Posted by GloryDayz
Great job, but now you've got me thinking Sous Vide too. Four+ hours at 120, then a quick sear sounds like a rainy day project.
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Do it and report back.
I will also say I've got some thick cuts from hyvee butcher case in these runs. Usually like 10/lb. I don't know how well my specific method works with thinner ones but I'll figure it out lol