Quote:
Originally Posted by Mikeod
We’ve got a Foodsaver vacuum system, so we can open the bag, add seasonings, and seal it up again before putting it in the bath. I tried some boneless short ribs and the suggestion was to let them go 48-72 hours. I took them out at 48 and they were very good with a Guinness glaze. But they probably would have been better at 72 hours. I set the water bath in the garage to avoid taking up counter space. Important to use a cover to reduce water loss and help the heater keep the temp up.
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I did a prime rib for Christmas. I don’t remember how long, it was for 10 people, but took it to mid rare. My vacuum sealer does not do large enough bags. If I need very oversized bags like for Prime rib, I order bags on line. My SV is commercial, my youngest ordered from the supplier where he works. I use different size bins, that you can by at restaurant supply store.