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That looks nothing short of amazing Sapper. What’s your take on the sous vide method?
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After one go-round, I am a fan right now. I regret not getting a side shot of the steak after cutting, but it was cooked perfectly from side to side.
Here is the guide I used, and has some really good science behind the method: http://www.seriouseats.com/2015/06/f...ide-steak.html
I am most looking forward to trying this on cuts of venison and other tougher small game this fall. I have a very large squirrel in the freezer that is destined to be fried buffalo squirrel after about 4-6 hours in a sous vide bath to tenderize it up.
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