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re: Poor Mans Dry Aging and Finishing with Poor Mans Sous Vide
Posted on 1/13/17 at 4:44 pm to OleWarSkuleAlum
Posted on 1/13/17 at 4:44 pm to OleWarSkuleAlum
If you're going to go through the trouble of two months aging, get a proper circulator. Precise temperature control is the whole point of sous vide, and if you're just dumping hot water into an ice chest with a thermometer, you're defeating the purpose.
If you're not going to get a circulator that can properly hold your target temp for the entire cook time, I'd just go ahead and grill them as you normally would.
Also, CAD.
If you're not going to get a circulator that can properly hold your target temp for the entire cook time, I'd just go ahead and grill them as you normally would.
Also, CAD.
This post was edited on 1/13/17 at 4:45 pm
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