here are a few more pics of the above project.
I decided to cut up the Roast into three pieces , as they would be easier to deal with when SV'd and Fz :
the whole trimmed roast , sans silver skin
i cut this into 3 :
the thinner end ( far R ) 1/3 , and the 2/3'd thicker end cut in 1/2 ( L )
it does take quite a Leap of Faith to work w RedBoat40 in its initial liquid form !
of course I fully understand the Chuck Tender is not initially tender at all.
hoping SV will fix that , and RB40 / garlic powder / toasted Onion powder ( should i find it in time )
might provide interesting flavors.
I chose not to use my favs Penzey's Chicago Steak and Sauer's Roast Prime Rib
because of their salt content and this will be a long SV
