With meat approaching stratospheric pricing in Canada … picture please …
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I took advantage of a rare sale of 1/2 strip loin packers. Knowing that this cut would be far from choice I took advantage of the Anova Precision Oven to produce a tender result from a less than premium cut. First step was a 48 hour dry brine using kosher salt, garlic powder, pepper and a bit of my favourite dry rub. After 48 hours this is what went into the oven.
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I used a sous vide cook with 100% steam at 127F to a target internal temperature of the roast of 124F which took about 4 1/2 hours. I pulled the roast and when the steam had cleared and temperature reached, I returned it to the oven for 10 minutes at 425F, no steam. After 10 minutes the roast had reached an internal temperature of 132F. A couple of pics of the result …
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A tender medium rare result with enough drippings to make a zip sauce gravy. I couldn’t have done it without the Anova Precision Oven.