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Sous Vide Picanha

Tim_Sutherland_52834

I have a picanha/coulette/rump cover/top sirloin cap with the thick fat cap still on. Has anyone cooked this cut SV?

I'm I thinking too hard and I should cook it Brazilian style on the rotisserie and shave thin slices off as I go.

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Naor_Eini_123450

55c for 2.5 hrs should do the trick.

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