The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Salame filetto di manzo › Salame filetto di manzo
January 27, 2014 at 9:27 am
#7721
Bill
Member
quote NYKIDIES” post=4836:
Hey Bill, The salame has another two weeks or so to lose the desired weight I am looking for.
A sous vide meat loaf? Wow!!!! I have done a little reading on Sous vide and that has to be a unique. Did you finish it it the oven to caramelize the outside?
Yes I did caramelize the meatloaf after putting ketchup over the top. Sous Vide is a process that is a lot different than you have worked with in the past. We can talk about it when you get the oven. I did a Turkey breast a few days ago, I cooked it 150 degrees for four hrs. I browned it in butter for a few minutes after it came out of the air tight bag.