Half Pork loin. Slightly trimmed to fit wide mouth jar. 137F/6ish hours. Cast iron sear.
I enjoy finding work arounds for people that dismiss SV cooking because of the bags. Here you have half a pork loin that I trimmed and rubbed down. Fit snuggly into a wide mouth mason jar. SV for 6hrs at 137. Fridge chilled over night, removed from jar, sliced into chops, then seared. As expected, worked out fantastic. Going forward, I’ll slice the chops before hand. It’ll help with packing the jar and emptying the jar.
If you’re worried about air pockets, a tiny amount of water or stock can fill them. Although, this loin fit very snug.
by topbunn