u/srqmann

bathed at 134.5 for 24 hours. used wife’s herb seasoned salt from her garden before with sear and Himalayan sea salt before sear after done cooking. turned out just perfect.

used my meat slicer and gonna make some french dips with caramelized onion , mushrooms and cheese on onion rolls. used the bag juice for simple au jus. don’t forget the horseradish mayo !