darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Rosevill...
UPDATE…I SV a chuck for 24 hours and seared and I wasn’t thrilled. This maybe weird, but o took the leftovers and put it back in sv for another 24 hours @140 and I think that is what it needed. All parts of the meat were tender, not juicy, but not dry. The best part was, the fat was rendered just like a slow-cooker. I think I’m happy with those results. Can’t wait to do another chuck for a straight 48 hours, no salt, with rosemary sprigs. I still think salt will give it a hammy texture, which I don’t like.