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I'll be doing another batch soon. Last batch was dry brined. This time, I'll do a wet brine. I cooked one of the chunks from my last batch for a few hours sous-vide instead of steaming it last weekend, it was really good.
@dmw this may take a few pbr's. I'll fill you in next weekend.
@caliking Sorry, I was not paying attention, what are we talking about now? What will you be filling after a few pbrs?
@Fred19Flintstone Looks good but that's a huge piece of meat, we would have leftovers for a month with that much meat
@SGH That's just genius! I bet you can plug the ends with the meat removed using the pipe to keep the filling in. I foresee som…
No, I did not. Mastering cooking techniques using eggs is a game changer.
I enjoyed reading "Egg: A Culinary Exploration of the World's Most Versatile Ingredient" by Michael Ruhlman (the author of Charcuterie).