Free: Contests & Raffles.
Nice! I've been a sous vide junky lately.I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?
Beautiful top round! Sure doesn't look like your average grocery store cut.
Looks great. With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.
Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.
I run a Joule but the same cambro setup. Be careful posting 130 in some groups... they'll lose their mind. Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish. I like 133 for 12 myself for round and extend it to 24ish for chucks.
Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.