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01-07-2017, 11:04 AM	#11
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: Sous vide Oh, and I did a 52 hour cook, not really intended to be, but just how things worked out, at 127F and it didn't fvck the meat up like it had in the past at 131+. So I guess temps need to go down a bit for the longer cooks. Not my preference, but nice to know.

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