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Old 04-23-2020, 10:37 AM   #45 (permalink)
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Join Date: Jun 2012
Location: In the Mountains
Posts: 1,813

Mule deer shank confit. Rubbed with a Vadouvan curry blend generously gifted to me. Added enough coconut oil to cover the meat inside the vac bag and gave it a 40 hour bath at 150. Turned out really good using coconut oil. Meat is silky smooth with just a hint of coconut from the oil and great flavor from the curry spice. Need to go bake some fresh naan

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