Good morning everyone! (Well…its morning here in the U.K) I am about to embark on my first sous vide journey. A fresh Gammon joint weighing in at 3.9kg/8.59 pounds.
I will be buying a cool box and drilling a hole like so many people on here have suggested.
All i need to know is, how long and the temperature?
I will be cooking the joint in it’s bag.
Thanks in advance, Jordan