Bresola, and Bear's Eye round Sous Vide project

dirtsailor2003 · Apr 1, 2017

I wanted to try our mu Umai bags. Cash and carry had Eye Round for $2.82 a pound so I picked up a 5+ pound roast.

I trimmed it of all the fat and ended up with a 4.5 pound roast. I trimmed off the smaller end which I wi use for Bear's Sous Vide project. I cut four 1" thick steaks that I wi Sous Vide. One for 4 hours, one for 8, one for 12, and the other for 24. They will
All be done at the same temp and then grilled over high heat on the Smokey Joe. It will be a few days before I can do that experiment and I will post it in the Sous vide section.

Back to the Bresola. The remainder of the roast 1437 grams is currently curing away in a vac pac bag. I plan on letting it go for 20-30 days. Then I will put it in the Umai bag to dry. I may cold smoke it but haven't made that a final decision yet.

I followed the recipe on the Cured meats blog.

Bear's steaks! Please note these were 1" thick before vac packing!!!!

Seasoned with SPOG that's it.

The bresola

More in a bit...

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pc farmer · Apr 1, 2017

Yes. I am in on this

timstalltaletav · Apr 1, 2017

Following this one. Hits on 2 things I want to try.

Bearcarver · Apr 1, 2017

Thanks Case!!

This will be a good test too, but I was hoping for one done like I do my Prime Ribs---Such as a 3 Lb to 5 Lb Roast SV as a roast. Then it gets sliced into steaks & seared since it was done SV.

However like I said SVing them in steaks is good too, since even though they're already sliced into steaks, your SV can still get them the same IT all the way through.

Thanks for doing this, and in case it comes out real tender (Fork Tender), please do a nice Step by Step, because you might be pushing me into getting a SV, and that would probably be my first attempt.

Bear

myownidaho · Apr 1, 2017

I'm in! You'll love the uMAI bags.

crankybuzzard · Apr 1, 2017

Watching!

SmokyMose · Apr 1, 2017

Wow, so much at once! I'm a fan of both Sous Vide and UMAi, so I'll definitely be watching.

b-one · Apr 1, 2017

Got to love experimenting!

SmokyMose · Apr 1, 2017

b-one said:
Got to love experimenting!

Especially when someone else is doing the experimenting [emoji]128512[/emoji]
Really looking forward to the different cook times on the steaks...

dirtsailor2003 · Apr 1, 2017

Bearcarver said:
Thanks Case!!

This will be a good test too, but I was hoping for one done like I do my Prime Ribs---Such as a 3 Lb to 5 Lb Roast SV as a roast. Then it gets sliced into steaks & seared since it was done SV.

However like I said SVing them in steaks is good too, since even though they're already sliced into steaks, your SV can still get them the same IT all the way through.

Thanks for doing this, and in case it comes out real tender (Fork Tender), please do a nice Step by Step, because you might be pushing me into getting a SV, and that would probably be my first attempt.

Bear

Bear I choose to do the steaks because all of my reading in SV points to if you eat it right away, it's the best. So a roast you and the Mrs Bear would need to eat in one sitting. Seeing your posts you eat one or two steaks per cook (dinner, breakfast) and Mrs eats one. As I buy bulk I portion it out per meal. So I choose steaks for this.

No doubt a full roast at the end of 24 hours would be fine. But I felt for you the steaks would give a better representation .

I will post a full steak review in the SV section soon.

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SmokinAl · Apr 2, 2017

I'm in!

Al

Bearcarver · Apr 2, 2017

dirtsailor2003 said:
Bear I choose to do the steaks because all of my reading in SV points to if you eat it right away, it's the best. So a roast you and the Mrs Bear would need to eat in one sitting. Seeing your posts you eat one or two steaks per cook (dinner, breakfast) and Mrs eats one. As I buy bulk I portion it out per meal. So I choose steaks for this.

No doubt a full roast at the end of 24 hours would be fine. But I felt for you the steaks would give a better representation .

I will post a full steak review in the SV section soon.

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I think you're right---The SV should be better doing a couple steaks at a time. The more I think about it, the more I think that's right.

The other thing is, I think it would be the best way to reheat any kind of Steak too. And you know "Me & Leftovers" !!!

However for me the whole thing boils down to "Can I SV the tougher meats, like Eye Round, Bottom Round, Top Round, etc, and have them come out Tender enough to eat just like Grilled Ribeye, Smoked Prime Rib, & Smoked or Grilled Fillet Mignon".

If I can do that, I should be able to justify getting one. We don't have any room in our small kitchen, but we can figure something out if it does what I want it to do.

A lot depends on your experiment, and anything similar from others.

Thanks Case!!

Bear

johngolf01 · Apr 2, 2017

20170311_190235.jpg

johngolf01
Apr 2, 2017

I know this isn't eye of round, but here is another cut that was phenominal..

Sous Vide English Shoulder Roast. [email protected] with rosemary and a couple pads of butter. Finished off on hot CI pan. FORK tender. MOTHER IN LAW said it was the best beef she ever had... and she had it cold later that night....

johngolf01 · Apr 2, 2017

20170325_192823.jpg

johngolf01
Apr 2, 2017

I know you can do this in your smoker, but here is a standing rib roast I did similar to the English Shoulder roast above....

Bearcarver · Apr 2, 2017

I don't know what an English Shoulder is, but it looks Great.

I would personally never SV a Prime Rib Roast. It is already Tender, and I can get the whole thing perfect from Bark to Bark in my Smoker. Plus while I'm making it, I'm also putting 4 or 5 hours of Beautiful Smoke on it.

If I get an SV, it will be mainly to make cheap tough cuts of meat Tender.

Bear

dirtsailor2003 · Apr 2, 2017

I can tell you that top and bottom round roasts come out melt in your mouth tender. So I'm sure the eye round will too.

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crazymoon · Apr 2, 2017

DS2003, I'm in for this experiment !

Bearcarver · Apr 2, 2017

dirtsailor2003 said:
I can tell you that top and bottom round roasts come out melt in your mouth tender. So I'm sure the eye round will too.

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LOL---Every time you make a statement like that, I get closer to getting one.

If those Eye Round Steaks are Melt in mouth, I'll be starting my shopping search.

Bear

johnny b · Apr 3, 2017

Bearcarver said:
LOL---Every time you make a statement like that, I get closer to getting one.

If those Eye Round Steaks are Melt in mouth, I'll be starting my shopping search.

Bear

Several friends of mine use this one, including one friend in a restaurant, I searched farther down on the page and got one for about $70, we shall see if it comes through, but it said it was new, and it's Amazon, so if it's wrong, I will for sure send it back. Mine should be here any day now

xray · Apr 3, 2017

:popcorn

Bresola, and Bear's Eye round Sous Vide project

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