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rotuts

rotuts

and  its tastier.

 

If you season the TrBr  before SV

 

fresh ground pepper ?    Penzey's Chicago Steak    ( yes , P.C.S.)

 

and Sauer's Roast Prime Rib   ( yes , S.R.P.R. )

 

both companies have a lot of spice blends that work very well with neutral meats

 

SV , then sliced thin for sandwiches later .

 

Pork Loin  is also another winner here :  but rare  , i.e.: 130.1 F

 

PL is a tougher cut , and a bit bland   not this way.   Id do a slab , 130.1

 

for at least 8 hours.  possibly more , Ive misplaced my data.

 

Ive misplace my Red engineering-lined  SV book.

 

very sad.   the info was all in there.

rotuts

rotuts

and  its tastier.

 

If you season the TrBr  before SV

 

fresh ground pepper ?    Penzey's Chicago Steak    ( yes , P.C.S.)

 

and Sauer's Roast Prime Rib   ( yes , S.R.P.R. )

 

both companies have a lot of spice blends that work very well with neutral meats

 

SV , then sliced thin for sandwiches later .

 

Pork Loin  is also another winner here :  else rare  , i.e.: 130.1 F

 

PL is a tougher cut , and a bit bland   not this way.   Id do a slab , 130.1

 

for at least 8 hours.

 

Ive misplace my Red engineering-lined  SV book.

 

very sad.   the info was all in there.

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