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are you sous vide'ing in the original packaging?Sous vide starting on some wagyu beefy back ribs.
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Yes because I can't vacuum seal large ribs at the house. I add seasoning before finishing in the smoker.are you sous vide'ing in the original packaging?
Pretty cool, I never thought about doing thatYes because I can vacuum seal large ribs at the house. I add seasoning before finishing in the smoker.
Ha, that reminded me of the 911 conspiracy theory picture showing a steal cage over a fire holding a brick.Look I can play that game too.
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It does, maybe not quite as much as foil but it still does. Prevents evaporation so it helps get past the stall.I'm not even sure butcher paper would cause it to cook faster either, but I haven't experimented.