I Made Kenji’s Sous-Vide Deep Fried Turchetta

Cured for three days, sous-vide at 140⁰F for 4 and a half hours, deep fried for a few minutes at 350⁰F to crisp. It was easily one of the best Turchetta that I've made, perfectly moist! I will absolutely be doing it again, it's worth the effort!