Nope , you didn ' t ! That was just an assumption of mine . I noticed on this site sousvidebriningkey it says that salmon cooked to medium is 135 F at 40 mins , and according to this site steaktimeandtemp , a ribeye cooked to medium is 135 F at 14 hrs . Just a thought , does it make sense then to put the steak in say i ' m gonna put it in at 145 F for 1 hour , then during the last 40 mins of that , i ' ll slip in the salmon and both will be done at the same time ? <| sep |> unless it ' s TRT bigfoot . <| sep |> Do you want seconds ? Hell yeah I want seconds <| sep |> Fucking space oddessy shit right here <| sep |> Get a fucking stop . <| sep |> Not sure . Wanna walk around and see ? <| sep |> Every year , I have to have a can I just can ' t seem to eat turkey without it .