Start the blast chiller with the pre-heating cycle at 78°C with active humidity.
Soak the meat in a container with sparkling water, let it rest in the fridge for 10 minutes.
Drain the meat, dry it and rub it with the balanced salt, spices and 30g of barbecue sauce or mustard, as desired.
Place the meat in a vacuum-packed cooking bag, condition and leave to marinate in the fridge for 24 hours.
Cooking
Place the bag in the blast chiller and start the time cooking cycle with the following parameters:- Duration: 16 hours- Cooking temperature: 76°C- Ventilation: 100%- Humidity: lvl 5Set blast chilling to +3°C at the end of cooking and store in the refrigerator for up to 21 days.
Service
Regenerate at 60°C, fraying first with your hands and then with a fork or the appropriate tools. Add more barbecue sauce or mustard if necessary.