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Calling Sous Vide users:

I was thinking to do an 24 hour sous vide on eye of round (for roast beef slicing). Sear for a few minutes after souse vide. What is the minimum temp I can safely sous vide? I would like it to be medium rare. I was about to egg them but got to thinking this might be a good sous vide idea to get medium rare throughout the meat. Thoughts?

Small & Large BGE

Nashville, TN


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