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Moderator: terry08
terry08 wrote:Hey Chad, slice 1 inch thick, vac seal and souis vide for one hour at 130 degrees. Then sear and slice thin.
For a super tender back strap, vac seal whole loin , and souis vide at 131 degrees, for 12 hours. Then salt and pepper and sear. Slice thin and serve with your favorite sauce.
Yours looks great by the way.
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