I’ve got a a topside of beef in a garlic butter rub that will have been in the souse vide for 30 hours when I get back from the pub.
yorkshires and veg done. Also did sprouts and bacon lardons cooked in butter.
Not personally mate. I looked into getting one about 5 years ago and I narrowed it down to a breeder in west wales that had dutch blood in their dogs that came direct from South Africa but I can’t remember their name.