DIRECTIONS:

1. Preheat the water bath to 150°F.

2. Remove any remaining cartilage and fat from the cheeks. (Do not remove the silverskin that runs through the center of each cheek). Wash them under cold running water.

3. Pat the cheeks dry with kitchen paper and place the dry cheeks and the rest of the ingredients in 3 vacuum pouches (2 cheeks into 1 and divide the rest of ingredients equally). Seal with hard vacuum.

4. Place the sealed bag in the preheated water bath and cook the cheeks for 72 hours.

5. Remove the cheeks from the bag and dry  with a paper towel.

6. Generously sprinkly salt and pepper over the outside and saute on high heat for 2 minutes per side.