Dry brine 1% kosher salt for 24 hours, garlic powder, black pepper, and fresh time added before vacuum. 24 hours @ 135, rested in the bag in fridge for 24 hours before slicing
by KillaBrew123
5 Comments
KillaBrew123
I can’t believe I misspelled thyme.
Milo_Moody
I thought you were piling up meat behind a tv/monitor for a second! 😅
sbord426
What type of meat slicer is that and do you like it? In the market…
skwyckl
One of my favourite uses of sous vide is to make faux cold cuts like here. Much healthier and you can make lots of it for much less money.
jeihkeih
What’d you do for the au jus? Last time I did this I added a tablespoon of beef bouillon to the bag juices and it came out salty af
5 Comments
I can’t believe I misspelled thyme.
I thought you were piling up meat behind a tv/monitor for a second! 😅
What type of meat slicer is that and do you like it? In the market…
One of my favourite uses of sous vide is to make faux cold cuts like here. Much healthier and you can make lots of it for much less money.
What’d you do for the au jus? Last time I did this I added a tablespoon of beef bouillon to the bag juices and it came out salty af