A Few Words About Sous Vide (In General)

The Catch-All, all method, no discussion, Kool-Aid drinker’s guide to SV Processing

This method can be used for Beef, Veal, Chicken, Pork, and almost any other land or air dwelling prey. It does not apply to fish or seafood.
This method does not utilize anything in the bag, other than the muscle/protein/object, Salt and/or Sugar as desired. No marinades, no rubs. JUST TRY IT.
Seal your protein in the bag, using either chamber, channel, or displacement method.
Calculate temperature penetration times using Baldwin, also published under this Files Tab, and make sure that once core temperature is achieved, processing continues for a minimum of 4 hours to achieve pasteurization, longer, depending on how much collagen you want to convert into gelatin. Some processes require up to 72 hours for desired results (tenderness).
Baldwin: http://www.douglasbaldwin.com/sous-vide.html
Set your PID controller on 129F
Process your item.
Remove from tank, shock chill in cold water, add ice if desired, and refrigerate. At this point, provided the bag is vacuum sealed (not Ziploc), the product will keep a long long time. Weeks, as opposed to days. You can also freeze it.
When you want to eat, remove product from bag and, if you must, at this point, you may marinade, rub, dip, coat, bread, whatever.
Cook using conventional methods, seeking only long enough to achieve the desired internal temp–140F is “Mouth Hot”.