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Preping for Sous Vide

Photo Egg
Photo Egg Posts: 12,137
in EggHead Forum
Smoked a bit and will bag for future Sous Vide. And a couple pork tenderloins

Thank you,
Darian

Galveston Texas
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,729
    Have you done this before?  I’m just curious as to how long you typically smoke them for and at what temp.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Photo Egg
    Photo Egg Posts: 12,137
    JohnInCarolina said:
    Have you done this before?  I’m just curious as to how long you typically smoke them for and at what temp.
    No, only a couple times. Winging it really.
    Just raised direct with smoke to give some flavor before bagging. I rubbed the beef with better than bouillon paste just before bagging and ice bath. Then into freezer waiting sous vide. Done a couple large roasts this way and they were really good.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137

    Thank you,
    Darian

    Galveston Texas
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  • blasting
    blasting Posts: 6,262

    Interesting - I don't get those blade roasts locally.  They look good. 

    My eyes have been opened to the SV potential in the last couple weeks.  The pre smoked, 45 hour chucks have been complete game changers.  The turkey was by far the best I've ever had (don't tell Mom).  Again, thanks for your input @Photo Egg.  It almost feels like cheating.

    Phoenix 
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  • Photo Egg
    Photo Egg Posts: 12,137
    blasting said:

    Interesting - I don't get those blade roasts locally.  They look good. 

    My eyes have been opened to the SV potential in the last couple weeks.  The pre smoked, 45 hour chucks have been complete game changers.  The turkey was by far the best I've ever had (don't tell Mom).  Again, thanks for your input @Photo Egg.  It almost feels like cheating.

    My first for the blades as well. They just looked soooo good I could not pass them up.
    Can you fill me in on your Turkey? Would really like to try.
    Thank you,
    Darian

    Galveston Texas
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  • blasting
    blasting Posts: 6,262
    edited October 2017

    I wanted to do two turkey breasts - tied together - narrow side to large side.  Couldn't find turkey breasts by themselves, so ended up with the full breast with bone attached.  Pre-smoked it.  Then  bagged.  Cooked at 163 for 3 hours.  This is way higher than they recommend, but I like my birds on the done side.  I'm going to try crisping the skin between cookie sheets next time - this first time was a trial.  Super juicy, even though I went to 163.

    http://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html




    Phoenix 
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  • Photo Egg
    Photo Egg Posts: 12,137
    blasting said:

    I wanted to do two turkey breasts - tied together - narrow side to large side.  Couldn't find turkey breasts by themselves, so ended up with the full breast with bone attached.  Pre-smoked it.  Then  bagged.  Cooked at 163 for 3 hours.  This is way higher than they recommend, but I like my birds on the done side.  I'm going to try crisping the skin between cookie sheets next time - this first time was a trial.  Super juicy, even though I went to 163.

    http://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html




    Looks great...thank you very much.
    Thank you,
    Darian

    Galveston Texas
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