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Dry aged, smoked, Brisket. 70°C for 27 hours. This came out very nice. Super tender, juicy galore, everything eaten. : r/sousvide
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Dry aged NY strip wagyu with carrots, onion, lotus root and daikon radish with chimichuri sauce. Everything but the sauce was sous vide. Meat: 59C 1.5hrs Veggies: 85C 2hrs : r/sousvide
