Do a quick sear to kill any bacteria in the outside. Put in freezer to lower temperature of the meat for 10 minutes. (This is a required sous vide step)

Add all ingredients in the bag and try to mix moving the parts.

Bag it.

Add to water bath at 131 Fahrenheit. Leave for 26 to 30 hours.

Take the bag out of the water bath. Open and set the juices aside for later.

Fry all sides with a skillet on a high fire setting. Leave more time on the fat part. Drain skillet if necessary.

Cut in thin slices and add the juices on top. The salt is in the juices.