Id do SV .
cut into ' manageable ' chunks .
consider RedBoat40 in the frig for a few days for a couple of hunks
over a rack so the RB40 seeps into the meat , and the meat dries out a lilttle
then SV , 130 F for at least 24 hrs , maybe even 36.
rapidly chill , refrigerate or freeze.
thaw ( if from frozen ) in the refrigerator , then slice thinly while still
firm , and bring to room temp for a very tasty beef sandwich.
save the Jus out of the bad and sprinkle on the sandwich
if you do RB40 for a few and have a few w/o , you can taste the difference
between them , and decided for later which you like.
RB40 does not taste fishy when cooked.
its a bit like aged meat , just a bit
