u/neighborhoodman323

Salt pepper garlic, 250-280f for 8 hrs, wrapped in butcher paper with rendered tallow, rested in oven at 170F with a bowl of water for 8 hrs

Ribs seasoned with salt pepper garlic
Chuck steak sous vide 137F for 30 hrs then seared
Pork loin sous vide 137F for 5 hrs then seared.
Shout out to this sub for not have silly mandatory discussion post rules like r/sousvide. You’re just putting meat in water baths for a certain time and temp. It’s not that deep.

Going to follow Carnivorous Plant Hub’s youtube guide.