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Recipes:

Sous Vide Meat
1. Fill bucket with water.
2. Put Sous Vide machine in water.
3. Put meat in bag.
4. Put bag in water.

« Last edited by henche on September 25, 2017, 12:27:38 PM »

Author Topic: Sous Vide Master thread  (Read 30704 times)

Offline maylei

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Re: Sous Vide Master thread
« Reply #480 on: January 20, 2019, 09:10:43 AM »
Has anyone sous vide beef cap/deckle?

Offline rs242

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Re: Sous Vide Master thread
« Reply #481 on: February 07, 2019, 11:20:42 AM »
Thanks, my plan is to do short ribs 131/72 and then smoke for 2-3 hrs for 2nd day y"t lunch and put a hanger steak in before shabbos for 8hrs and use for 2nd day y"t dinner.
Iím thinking of doing this but 72 hours sounds like a lot. I was thinking 36- 48 hours? (Anyway wanted it for Saturday night so my only choice is 48 hours. What temp should I go with and will 48 hours be enough time? Any input would be helpful