Oven/Smoker Method:
1. Fully thaw meat, then remove from vacuum seal & place in an oven safe dish. Add some butter & ¼ cup of water onto the meat & cover dish with foil.
2. Place the meat in a pre-heated oven/smoker at 275° F, for about 1 hour for Halal Lamb Shoulder, Halal Beef Ribs and Halal Brisket; about 45 mins for Ribs; and about 30 mins for Sausage.
3. Reheat until the internal temperature reaches 165° F (USDA recommendation).
Sous Vide Method:
1. Fully thaw vacuum sealed meat, then submerge package in a pot of simmering water, for about 1 hour for Halal Lamb Shoulder, Halal Beef Ribs and Halal Brisket; about 45 mins for Ribs; and about 30 mins for Sausage. Do NOT use boiling water.
2. Condensation is expected. Use towel to absorb excess water.
3.Reheat until the internal temperature reaches 165° F (USDA recommendation).
Tips
• When using the Sous Vide method, please ensure all seals are intact and there aren’t signs of air in the bag. If any, please use oven/smoker method.
• When using the Sous Vide method in our box, please discard the water immediately after reheating is completed. Condensation will continue after the reheating process.
• When using Sous Vide Method, bring water to a boil then remove from heat source before placing the meat.
• When using the oven/smoker method, ensure you add water and wrap tightly with foil to maintain moisture.
• For best results, sous vide each large item separately.
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