Re: Sous vide
Starting my first long cook. Venison shanks for 44 hours @ 145F. Seasoned with just salt, smoked salt (just two large grains per bag), black pepper and a bit of dried thyme. Recipe calls for 48 hours, but I just now thought about cooking them. They'll be Sunday's dinner.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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