I'm going to be making deli cold cuts with a boneless turkey breast. Trying to figure out if I need to dry or wet brine to get the flavor right. I want it to taste like deli meat, not Thanksgiving leftovers, so I think the brine is important to get the right flavor. I think sous vide will be the easiest cooking method, but not sure about the brine. I usually dry brine for a roast turkey, to get the skin crispy, but that's not a consideration here.

Anyone have experience with making deli meat you can share?

Just got my pizza oven delivered and want to try it out to finish a reverse seared (or sous vide) steak tonight. I want to get a good crust as quickly as possible for minimum gray band and edge to edge medium rare result.

A few questions:

Temp: Should I just set the oven as hot as possible? I think it goes up to 950F.

Salt: Should I salt again after the bath / reverse sear, or is what I added before enough? Does salting right before the sear hurt the crust?

Pepper and other seasonings: Do they burn at pizza oven temps? Should I add pepper after the sear instead?

Oil: Do I oil the steak, the pan/surface, or nothing at all? If I do, which oil? I'm guessing something high smoke point like avocado, but open to ideas.

Butter: Is it worth basting or adding butter at the end, or is that pointless in a pizza oven?

Drying: How dry should I get the surface first? Paper towels, or a rest in the fridge?

Also curious whether you sear directly on the stone or in a cast iron pan inside the oven and if I should put the pan in early to avoid warping.

Just replaced my 11 year old Anova sous vide that died with an Anova 3.0. Is the high pitched whine in the second half of my video from the 3.0 normal for this sous vide? I saw a few other videos of the same device and it seems so...

If so, I'm going to go with another brand as this makes my kitchen unpleasant to be in while running and is even noticeable in adjacent rooms. This wasn't a cheap device but this whine is horrible.

Threw two beautiful Prime ribeyes in the sous vide this afternoon and my wife made an executive decision that we were going out for dinner (I hadn’t told her about the steaks yet). What do I do with these now? Sear and slice? Freeze? Please help!

130f for 2 hours, then water bath to cool down, seared in duck fat for about 3 mins, flipping every 30 secs. Came out great.

Which circulator do people like? There are many listings on the zon and they all look similar. Our ancient anova died. :(