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re: Sous Vide Ribeyes
Posted on 7/22/15 at 12:43 pm to Dave Worth
Posted on 7/22/15 at 12:43 pm to Dave Worth
4 hours will be fine. You have to worry about 8+ on steaks. At that point, the proteins begin to denature and get ... weird.
If it's a thick steak, you'll be fine at even 8 hours.
I also haven't done any long cooks, but I hear brisket, short ribs, and pork belly are awesome between 48 and 72 hours.
If it's a thick steak, you'll be fine at even 8 hours.
I also haven't done any long cooks, but I hear brisket, short ribs, and pork belly are awesome between 48 and 72 hours.
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