29 авг. 2020 г. · Sous vide 140 degrees for 36 hours. Pulled at 36 hours and massaged the meat to break it up and shred it while still in the bag. It fell apart ...

23 сент. 2022 г. · Birria tacos. 185°F for 24 hours beef chuck roast. Shredded the beef with gloved hands. It fell right apart.

17 июл. 2024 г. · 130° is considered the minimum safe temp, 131° allows for a little temp inaccuracy.

11 февр. 2022 г. · You'll get a similar consistency by cooking at 165F for 24 hrs. You could do 145F if you want a firmer consistency. Having said this ...

21 мар. 2022 г. · Tri Tip 132 degrees for 6 1/2 hours. How did I do!?!? ... r/sousvide - Tri Tip 132 degrees for 6 1/2 hours. How.

17 сент. 2024 г. · 48 hours at 134° in housemade adobo, then chill dried and finished over open flame. Adobo thinned with beef broth and added minced chipotles ...

27 сент. 2020 г. · 24hr brisket at 185 for barbacoa that was use in a little twist on birria de res and Consome.

28 мая 2024 г. · Duck breast (from frozen, Costco) for 8 - 10 hours at 130F. Score the skin after SV'ing it, put on a medium low heat setting and wait for the ...

15 авг. 2024 г. · 1.) Season and sous vide 24 hours at 165. 2.) Drain juices and re-vac seal the meat. Save the juice. 3.

24 авг. 2021 г. · 3hrs in the smoker, 27hrs in SV at 185°F. Nice and moist & tender. Still has good texture. Vac sealed with homemade taco seasoning, onion and tomato.