Set up your sous vide appliance and a container of water on a heatproof surface. Ensure the container is large enough to allow for at least 1 to 2 inches (2.5 to 5 cm) space around the bag for water to circulate. Preheat water bath to desired temperature.
Coat food with a dry or moist rub with minimal or no liquid. Use less salt to avoid a ham-like texture and season again just before finishing.
PACKAGE & SEAL
Place the food into the bag, keeping it in a single layer, and remove the air using the water-displacement method (see TIP on page 127) or a vacuum sealer. Seal the zipper of a freezer bag or seal with vacuum sealer. There should be 1 inch (2.5 cm) or more of space between the food and the seal.
Place bag in preheated water; clip the edge of the bag to the edge of the pot to keep seal above water. Start cooking time when appliance indicates water has returned to set temperature.