Ham and Turkey Breast. Sous Vide style meats 

Sous Vide is a fashionable and considered to be a modern way to heat meat. It is fashionable, but not so modern, because it has been known for decades - if not longer. I try to keep the rigors of this technology by using instead of a circulator - a cooker, which is already in my possession. How did it come out for me? I invite you to watch.
I started with dry curing. I have posted the details of the spices used on my blog - link below. Two types of meat: #pork ham and turkey breasts. This is also an advantage of #sousvide, smells and flavors do not interpenetrate. You can make different seasoned meat in one cycle. Such a home experiment, which was to show that steamed # banquet and sandwich meats, can be done in this way.
The descriptive version and recipes are on the blog.