First voyage into uncharted waters(at least for me)
Decided to Pre-sear the loin chops in bacon fat based on online reviews.
Got my Anova set-up with Muebe's help.
Into the water bath at 139 degrees for 4 hours.
Pulled and did a very quick post-sear to tighten it up a bit.
These came out good, but not blown away. I think the lean loin is tough to improve on with SV.
Any suggestions are always welcome.