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Have you ever used Sous Vide for the last step instead of steaming it. To my way of thinking it should work well but I yield to the expert on Montreal Smoked Meat.
Weedeater
I had an aunt years ago that had a meat dish that involved “peanut butter”. The meat was pork chops that were cooked in the oven and it was her go to dish when she had company coming. It was kind of the family joke that if you were going to eat at Aunt Helen’s you were going to have to eat her...
Looks great Vol! Those ribs look great! I’m with you on the chicken. Rubber skin will turn me off fast even though the bird tastes really good. Like!
Weedeater
Yea this is an older thread. Counting back the “about 9 weeks” that would mean it went in the refer the week before Christmas. Hope it got 86’d.
Weedeater
It is a very lean piece of meat like all of its cousins with “round” in their name. They can be very tough, hence the Sous Vide treatment. Makes great sandwich meat when thin sliced and it’s cheap and often on sale around here.
Weedeater
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