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Great cook, hate myself for the lousy cell phone pics. Blackened SV Pork Tenderloin
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nolaegghead
Posts: 42,102
I've been proud of myself for using my good SLR. Lazy me, didn't today, and my dinner looks like crap with the cell phone pics I took.
Oh well.
I threw a tenderloin still in the factory farm cryopak into 135 F water with a sous vide controller attached. Cooked for 2.5-3 hours. Started drinking. Fired up the grill, threw some big-ass chunks of pecan to augment the very little lump that was left. (dry lump does not spark - confirmation - I just burned it last night). Drank more. Sprinkled cajun blackened seasoning on liberally and cooked/seared on the small grate at nuclear temps right above the coals for about 60-90 seconds a side.
mother (expletive) (expletive) $%^&*^%$#^& good.
Pictures suck, so I guess it wasn't that good/didn't happen. 4-cheese risotto and potato/green been salad are the sides.
Oh well.
I threw a tenderloin still in the factory farm cryopak into 135 F water with a sous vide controller attached. Cooked for 2.5-3 hours. Started drinking. Fired up the grill, threw some big-ass chunks of pecan to augment the very little lump that was left. (dry lump does not spark - confirmation - I just burned it last night). Drank more. Sprinkled cajun blackened seasoning on liberally and cooked/seared on the small grate at nuclear temps right above the coals for about 60-90 seconds a side.
mother (expletive) (expletive) $%^&*^%$#^& good.
Pictures suck, so I guess it wasn't that good/didn't happen. 4-cheese risotto and potato/green been salad are the sides.
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I love lamp..
Comments
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..., oh, and the tenderloin was on sale. I think I spend $8 on it. Lot of leftovers.
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Got to get my sous vide rig together. That's some awesome looking tenderloin right there Nola. Tenderloin is one my favorite cooks......cheap, quick and easy to get great results.Just a hack that makes some $hitty BBQ....
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Cheers!
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For crappy cell phone pictures it looks mighty good! What was the IT of that loin, looks perfect.
LBGEGo Dawgs! - Marietta, GA -
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SmokinDAWG82 said:For crappy cell phone pictures it looks mighty good! What was the IT of that loin, looks perfect.
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You said you SVed for 2.5 to 3 hours. Do you know what the pasteurization time is at 135?.
Steve
Caledon, ON
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this has to be the longest thread title ever?
Pork looks great!
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Little Steven said:You said you SVed for 2.5 to 3 hours. Do you know what the pasteurization time is at 135?.
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I need to get a book I guess. I was under the impression that the pasteurization was a product of time and temp. I do eat raw beef and have eaten marinated pork that was in an airline luggage terminal overnight but that is another story
Steve
Caledon, ON
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AleBrewer said:this has to be the longest thread title ever?
Pork looks great!
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Steve - I've dug it up before and posted. There's a pretty simple guideline that covers most of the microbiological pathogens. Trichinosis is a little more demanding, but there's really low risk there unless you're cooking up bear meat or wild pig.
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I've been reading the last little while. I guess I was thinking pasteurization took the time but it's more for tenderness of tougher cuts.
Steve
Caledon, ON
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In general, you can sum up pasteurization as a function of time and temp. The lower the temp, the more time you need. There's a tipping point where you're incubating if the temp is lower, maintaining a stasis at the set temp, and reducing micro biologicals any hotter. I believe that temp is 131.5 F.
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Fred19Flintstone said:Why abreviate ADHD then? Go for the gold!
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Under 131.5, food safety guide lines have a 4 hour clock, where everything is reversed - less time is better.
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Canugghead said:thickness of the meat is a factor too, I think.
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Little Steven said:You said you SVed for 2.5 to 3 hours. Do you know what the pasteurization time is at 135?.Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)55°C 56°C 57°C 58°C 59°C 60°C Thickness 131°F 133°F 134.5°F 136.5°F 138°F 140°F 5 mm 2 hr 1¼ hr 60 min 45 min 40 min 30 min 10 mm 2 hr 1½ hr 1¼ hr 55 min 45 min 40 min 15 mm 2¼ hr 1¾ hr 1½ hr 1¼ hr 60 min 55 min 20 mm 2½ hr 2 hr 1¾ hr 1½ hr 1¼ hr 1¼ hr 25 mm 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr 30 mm 3 hr 2½ hr 2 hr 2 hr 1¾ hr 1½ hr 35 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 2 hr 1¾ hr 40 mm 3½ hr 3 hr 2½ hr 2¼ hr 2¼ hr 2 hr 45 mm 4 hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr 50 mm 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 55 mm 5 hr 4¼ hr 3¾ hr 3½ hr 3 hr 3 hr 60 mm 5¼ hr 4¾ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr 65 mm 6 hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr 70 mm 6½ hr 5¾ hr 5¼ hr 4¾ hr 4¼ hr 4 hr 61°C 62°C 63°C 64°C 65°C 66°C Thickness 142°F 143.5°F 145.5°F 147°F 149°F 151°F 5 mm 25 min 25 min 18 min 16 min 14 min 13 min 10 mm 35 min 30 min 30 min 25 min 25 min 25 min 15 mm 50 min 45 min 40 min 40 min 35 min 35 min 20 mm 60 min 55 min 55 min 50 min 45 min 45 min 25 mm 1¼ hr 1¼ hr 1¼ hr 60 min 55 min 55 min 30 mm 1½ hr 1½ hr 1¼ hr 1¼ hr 1¼ hr 1¼ hr 35 mm 1¾ hr 1½ hr 1½ hr 1½ hr 1¼ hr 1¼ hr 40 mm 1¾ hr 1¾ hr 1¾ hr 1½ hr 1½ hr 1½ hr 45 mm 2¼ hr 2 hr 2 hr 1¾ hr 1¾ hr 1¾ hr 50 mm 2½ hr 2¼ hr 2¼ hr 2 hr 2 hr 2 hr 55 mm 2¾ hr 2¾ hr 2½ hr 2½ hr 2¼ hr 2¼ hr 60 mm 3 hr 3 hr 2¾ hr 2¾ hr 2½ hr 2½ hr 65 mm 3½ hr 3¼ hr 3¼ hr 3 hr 3 hr 2¾ hr 70 mm 3¾ hr 3¾ hr 3½ hr 3¼ hr 3¼ hr 3¼ hr Keepin' It Weird in The ATX FBTX
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