Edit: my images were too big.
Butcher had Chuck roast for $5/lb USD. Threw a couple in the bath. Totally can't wait.
Also, showing off the insulated wrap my daughter made me (300D with closed cell foam inner). Don't ask her for one, as she said it was a nightmare to sew.
by fuhnetically
2 Comments
pre-sear or blanche the meat in boiling water for 30-45s next time before bagging: https://stefangourmet.com/2017/11/01/how-to-prevent-a-bad-smell-with-long-and-low-sous-vide-cooks/
48hr is too long. 24hr max or less