I know my measuring skills probably aren't dead on, but I did try to be as accurate as I could with the string, and here is what I ended up with
135 7/8 net and 151 gross
Thanks for your input, I think you're probably pretty close. I'm going to try taping it this weekend probably. I think he is a tad bigger than this one https://www.youtube.com/watch?v=jZUgKi0tloo and he came out high 140s
No problem! Since I started doing this, it is the only way I will eat backstraps and inner loins. I also sear mine with butter, in a cast iron skillet.
I made a setup similar to this one to use with my analog crockpot
https://www.youtube.com/watch?v=OhedRvUvsBY&t=5s
I bought the controller and wired it into a old 14-2 extension cord I had laying around
https://www.amazon.com/gp/product/B00F05UI8O/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1...
I have been sous videing my backstraps for a while now, it's come to be my preferred method. I use a temp controller I put together for my crockpot and cook them at 140 for 45 minutes to an hour. Then salt / pepper and sear in a cast iron pan.
What water cooler did you get? I recently installed one of Cosairs closed loop systems at the end of last year, the h105 package, and I have been very pleased with it. My 4690k i5 is up to 4.59GHZ and it keeps me around 30C Idle.
I always keep Real Temp GT running, CPUs are too expensive to...