The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
Out with the old Tenderizing tough meat requires the conversion of collagenous protein to...
Read MoreOut with the old Tenderizing tough meat requires the conversion of collagenous protein to...
Read MoreNo ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...
Read MoreIt’s all about results
Read MorePosted by Norm King | Dec 8, 2020 | Beef, Non-sous vide items |
home curing has never been so easy
Read MoreCome to the dark side. Of turkey, that is…
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