Norm King, Author at Sous Vide Resources

Dry Aged Beef Rib Eye, Part 3–Smoked Prime Rib

Posted by Norm King | Feb 23, 2021 | Beef, Meat, Sous-B-Q |

This is the third installment in a four part series on aged, bone-in beef rib eye using the UMAi...

Posted by Norm King | Feb 22, 2021 | Beef, Meat |

Single people gain edge In Part 1, we described the 45 day dry aging process facilitated by UMAi...

Posted by Norm King | Feb 17, 2021 | Beef, Meat |

aged rib eye

Posted by Norm King | Jan 10, 2021 | Beef, Sous-B-Q |

Out with the old Tenderizing tough meat requires the conversion of collagenous protein to...

Posted by Norm King | Dec 23, 2020 | Cured, Pork |

No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...