I made my first london broil using the SV. Following Baldwin, did 2.75 lbs at 132 for about 30 hours. Beautifully pink and flavorful, but the fibers had really broken down too much, and it was dry. I have run into this before with other cuts where I think Baldwin recommends way too long. I am going to repeat at the same temp for about 10 hours.
Are others finding that the times are too long in the Baldwin recs?