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billyray
Posts: **1,144**

I'm doing a whole boneless pork loin sous vide tomorrow. I've cut and packaged it into 3 pieces. Thinking about 137 for 4 to 5 hours, how does this sound. Also, need your thoughts on seasoning in the package or after done, before the sear.

Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

0

## Comments

2,390I suggest that you look here: http://www.douglasbaldwin.com/sous-vide.html

You could season in the package and after... after is a requirement if you ask me

1,1445,365From what i've read, the core temp will usually be just a few degrees (F) lower than the water, so set the water bath higher if you want 137F finished temp.

Also, are you sure your SV will be able maintain/recover temperature w. a whole pork loin in it, even if cut into pieces? Assuming the water comes back to safe temperature quickly enough, add in the time it takes to come back to 137 after dropping in a large quantity of meat.

I'd plan on more like 8 hours.

Be very careful w. seasoning in the package. Almost everything I have used doubles in flavor strength. I have been doing longer SV cooks, 48 - 72 hours, and I would guess that shorter times would not have as big of an effect.

If I'm going to sear at the end, its works well enough to not add any seasoning until the meat is unpackaged, and ready for the flames. Then, use seasonings as usual.

20,356The transfer of heat (by conduction) is described by the partial differential equation,

_{p}) is thermal diffusivity (m^{2}/sec), k is thermal conductivity (W/m-K), ρ is density (kg/m^{3}), and C_{p}is specific heat (kJ/kg-K). If we know the temperature at some initial time and can describe how the temperature at the surface changes, then we can uniquely determine T. Although k, ρ and C_{p}depend on position, time and temperature, we will assume the dependence on position and time is negligible.Since we are only interested in the temperature at the slowest heating point of the food (typically the geometric center of the food), we can approximate the three dimensional heat equation by the one dimensional heat equation

_{0}is the initial temperature of the food, T_{Water}is the temperature of the fluid (air, water, steam) that the food is placed in, andhis the surface heat transfer coefficient (W/m^{2}-K). For example, a plot showing the measured and calculated core temperature of a 27 mm thick piece of Mahi- Mahi is shown in Figure A.1.This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.

New Orleans, LA - we know how to eat

20,356This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.

New Orleans, LA - we know how to eat

1,144I have the Polysciene Pro model and the cambro tub with cover, so I think it will recover fast enough. I think I'll set the temp. to 139, as per your advice.

Thanks, Bill

20,356This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.

New Orleans, LA - we know how to eat

5,365:-??

However, the modulus of heat transfer from the surrounding liquid/gas has not been factored in the equation, rendering it almost completely useless for really serious cooks.

)

1,144)

14,8032 Large BGE

1 MiniMax BGE

1 Karubecue C60 (aka-"The Dishwasher")

More accessories than TFJ knows about and one more purchase from mandatory counciling

1,1441,47614,8032 Large BGE

1 MiniMax BGE

1 Karubecue C60 (aka-"The Dishwasher")

More accessories than TFJ knows about and one more purchase from mandatory counciling

1,2141,1441,144The Polyscience Professional. Same as Nola.

1,1441,4761,144I'm still on the learning curve. Thanks to Centex and Nola. I didn't season in the bag, seems like too many variables for intensity, will season before the sear.

1,14420,356This is my signature line just so you're not confused.New Orleans, LA - we know how to eat

20,356I pulled 3 steelhead and 1 salmon out of the cure this morning. I'm throwing them on the smoker for cold smoking maybe tonight, if I have the energy, or tomorrow. Tonight is a standing rib roast.

This is my signature line just so you're not confused.New Orleans, LA - we know how to eat

1,14420,356https://us.v-cdn.net/5017260/uploads/FileUpload/60/dda8042c0e2233f0baea4bc96a5b24.jpg

This is my signature line just so you're not confused.New Orleans, LA - we know how to eat

475