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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3296501" data-attributes="member: 9374"><p>Ok, so here we go:</p><p></p><p>Perfect temp for this application - we've gotten through 'the stall' to set the bark nicely.</p><p></p><p><img src="https://photos.smugmug.com/Random-McRandomness/i-BpBSGwQ/0/4a0a2c1b/X3/20191124_121554-X3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>And now, all sealed up and ready for the sous vide. 195F for four hours.</p><p></p><p><img src="https://photos.smugmug.com/Random-McRandomness/i-HJsKMmF/0/ec65a33f/X3/20191124_122748-X3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>I'll try to remember to take some pics later when we cut it open.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3296501, member: 9374"] Ok, so here we go: Perfect temp for this application - we've gotten through 'the stall' to set the bark nicely. [IMG]https://photos.smugmug.com/Random-McRandomness/i-BpBSGwQ/0/4a0a2c1b/X3/20191124_121554-X3.jpg[/IMG] And now, all sealed up and ready for the sous vide. 195F for four hours. [IMG]https://photos.smugmug.com/Random-McRandomness/i-HJsKMmF/0/ec65a33f/X3/20191124_122748-X3.jpg[/IMG] I'll try to remember to take some pics later when we cut it open. [/QUOTE]
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