I’ll let Drew speak for himself but in my opinion sous vide is really very easy. It’s like a slow cooker that doesn’t overcook your meat. You basically set it and forget it. For example with a piece of backstrap or any steak type piece of red meat, I put the meat in a vac bag with a few pads of butter and few sprigs of rosemary and some salt and pepper and a couple crushed garlic cloves (use whatever seasoning/herbs/flavor profile you like). Seal the vac bag and put it in the water bath. Set the sous vide in the low 120’s and walk away and do something else for a couple hrs. The magic of the sous vide is it never goes above whatever temp you set, and since it’s a water bath there is no flame or heat source you need to worry about. In 90 minutes or two hrs or so take the meat out and get a cast iron nuclear hot and quickly sear the meat on each side. Done. The thicker the piece of meat, the longer it takes the sous vide to heat it to whatever temp you set.
Nice job. I took a young boar a couple of weeks ago, I’ll have to look into this. It looks great.
