Jerusalem Picana

Pro-level cooking techniques made simple.

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Step 1

Set your Anova Sous Vide Precision Cooker to 136.4ºF / 58.0ºC.
Step 2

Apply salt and pepper around the meat. Spread BBQ souse
Step 3

Seal the meat in the vac bag and start cooking. The fact the water hasn’t reached the set point doesn’t matter.
Step 4

After cooking was completed, take the meat out of the bag and dry it with paper towel

Step 0

Make a perpendicular cuts creating a net pattern on a top and on a bottoms of the meat chunk (2 sides)
Step 1

Apply salt, paper and BBQ souse again all over the peach
Step 2

Preheat the oven to 250C . Place the net in the middle to allow meat exposure to a heat all around and a tray at the bottom to collect drops.
Step 3

Cook the meat about 10 minutes to create a crunchy envelop.
Step 4

Remove the meat from the oven and let it rest in room temperature about 5-10 minutes before cutting.