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Figure 2 | Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris | SpringerLink
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Goat leg. Sous vided w/ Joule for 16hr @ 140, finished on the Green Egg over screaming hot charcoal. First ever sous vide. First time cooking goat. First ever reddit post for
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