Shishless kebab or caseless sausage?

Started out unplanned, then one thing led to another...
Reclaimed some meat from a picnic bone meant for soup, mixed in some Walkerswood, all spice, oil, lemon juice and rum. SV couple of hours at 160, chilled, sliced and seared in CI wok. Wrapped in store bought naan with sauteed onion and home made cowboy candy. It was good but tbh the bag juice (boiled and strained) had more flavor than the meat, should have made sauce with it instead of drinking it