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My idea was that instead of defrosting the meat and then putting it into a ziptop bag, I would defrost and drop the vacuum-sealed bag into the sous vide bath.
I wonder if I frozen the meat on a cookie sheet, then seasoned it and sealed it if that might prevent or seriously reduce the cured texture.
I dislike reheating food I've cook in a sous vide bath. Personal preference. YMMV.
Edited to add: I don't like having leftovers in general, and so only prepare enough for whomever I'm feeding.
My idea was that instead of defrosting the meat and then putting it into a ziptop bag, I would defrost and drop the vacuum-sealed bag into the sous vide bath.
I wonder if I frozen the meat on a cookie sheet, then seasoned it and sealed it if that might prevent or seriously reduce the cured texture.
I dislike reheating food I've cook in a sous vide bath. Personal preference. YMMV.
