Receta FIAMBRE CASERO SIN CONSERVANTES 100% NATURAL ▶ Recetas Sous Vide

cooked ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat, while bologna is often less expensive.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is leaner, while smoked sausage can be more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often considered healthier, while white vinegar is less expensive.

Prepare a brine by boiling one third of the water and dissolving salt and panela in it.

Add the remaining cold water to the brine and mix well.

Submerge the meat in the brine and refrigerate for 48 hours, flipping it after 24 hours.

Remove the meat from the brine and dry it with paper towels.

Prepare two marinades: one with garlic powder, paprika, and extra virgin olive oil; the other with garlic, herbes de Provence, and freshly ground black pepper.

Rub the marinades all over the meat with clean hands.

Vacuum seal the marinated meat in bags using a vacuum sealer.

Set the sous-vide cooker to 63ºC and cook the meat for 8 hours, ensuring it is fully submerged.

Prepare an ice bath while the meat cooks.

After 8 hours, transfer the meat directly into the ice bath to cool it quickly for food safety and juiciness.

Once cooled, refrigerate the meat for 12 to 24 hours before slicing.

Slice the meat against the grain for tenderness.

Equipment Needed

Spice Level:

Allergens