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New to SV
As the title says, i'm new to SV. I did some sirloin steaks, salt and garlic rub, vacuum sealed, 132° for 1 hr 30 minutes, I tried 129° prior and that didn't please the boss. Even after the sear I was still missing the "grill" flavor. What can I do to help with the taste? Love SV as it's...- Bvonvett
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- Forum: Sous Vide Cooking
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Turkey Legs
I'm going to be smoking turkey legs tomorrow for Father's day and I'm questioning on the brine time. I have a simple brine recipe but it says to only brine for 4 to 6 hours, i'm used to an overnight brine and I will inject as well. Are there issues leaving them soaking overnight? I have... -
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Newbie
Hello everyone, I'm pretty new to smoking, have had a webber smokey mountain 21? for years and works great, there are a few chalanges at Colorado altitude to keep temps up but manageable. I just bought a MES for simplicity when I dont want to babysit all day. First impression are it's okay but...
