Last time was not a success. Lactobacillus growth resulted in some **stinky** meat. But that was before I had a proper vac machine.
So this time, 8 hour dry brine, seasoned with pepper and rolled. Set briefly in fridge then bagged and vac’d before scalding in boiling water for 60s or so.
Now into the bath for 48h at 55°C.
Success or failure… I’ll see you on the other side…
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Last time was not a success. Lactobacillus growth resulted in some **stinky** meat. But that was before I had a proper vac machine.
So this time, 8 hour dry brine, seasoned with pepper and rolled. Set briefly in fridge then bagged and vac’d before scalding in boiling water for 60s or so.
Now into the bath for 48h at 55°C.
Success or failure… I’ll see you on the other side…