"Sous vide" is foodie douchebag technology but it works REALLY DAMNED WELL on a farm. Kill goat -> butcher -> vacseal ribs -> freezer -> SV
Meat went into plastic 11 months ago. It never needs to touch air, defrost, or anything. SO DAMNED SIMPLE. bag + water + time = dinner
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@BrowningMachine no, don't precook. Vac seal raw, freeze, then 6 months later put raw / frozen bag in SV for 12-48 hrs as per recipe.
End of conversation
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