I vac sealed a 2.6# chuckie and SV'd at 135º for 50 hours..just came out a lil while ago so I browned it on the stove on my CI griddle. It's perfect. Tender and cuts like butter, almost like a prime rib and flavorful with the salt, pepper, gahhlick and Savor. I checked the Anova with my pink thermapen and the temp never varied from 135 the entire time.
it's too cold today to do it outside so faked it inside.
New camera and having problems posting the pics, could be the resolution, so here we go.
How do I change resolution? my file is too large..using a Sony Cybershot DSC710..16mp.
Pam .☆´¯`•.¸¸. ི♥ྀ.