confit

Hi guys, the beef briskets that I get from my farm, are high quality grass-and a little grain-fed. They have got a fine fat cap, and are probably between the high select and the low choice in marbling, which, according to BBQ experts is very challenging for the beginner. I have seen the Mad...

Hello, I recently shot a mess of Mallard ducks and have been interested in doing a confit recipe I saw. It uses the sous vide method as it takes much less rendered fat. My question is the recipe calls for 36 hrs at 155 in a vacuum sealed bag no cure just sea salt and pepper and garlic. Would...