This is what three lambs ready for the freezer looks like.
50–55 kg of meat, all vacuum-packed.
Packs with bay leaves = pre-seasoned with salt & pepper and ready for sous-vide.
#homestead #vacuumpack #proofofwork #lamb #meat #butchering
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Looks great! I need to try my sous vide gadget.
Do try your sous vide gadget.
It is a very nice tool to have in the cupboard.
But you can overdo it. Last weekend I gave a leg of a lamb 6-7 hours on 58 degree C and that was way to much. It was juicy. But way to tender / falling apart completely like a jelly.
I'll keep that in mind. I bought it because Jack Spirko raves about his, but i put it away and forgot about it.
Now that is real proof of work. Love seeing the full cycle from field to freezer, not just the plated end result. Do you also share more of the grazing / pasture side of the story?