The first time I make something I try to stay somewhat true to the recipe so I know what to adjust the next time. You didn’t use all the salt and you didn’t take off the point and you didn’t wrap, and you cooked 4 additional hours. As far as dry spots were there spots that did not stay submerged in the brine ? But it still looks tasty 👍
Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse 👍
cooked at 250 until internal temp got to 110, then rested before searing caveman style.
I was replacing food savers every other year. They were always failing on me. I’ve had this for over 2 and a half years and it is still doing a great job
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