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re: Sous vide question. How to prep frozen chicken for cook and time differences?
Posted on 6/3/16 at 2:46 pm to Degas
Posted on 6/3/16 at 2:46 pm to Degas
When doing something that takes 72 hours....how does the meat not ruin or stay in the "danger zone" for so long it spoils/ grows bacteria?? I know this is sometimes a debated point when smoking meat at really low temps
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