Roast Beef. Cold smoke then SousVide

[sdp1234]

I'd consider my self an experimenter not a smoking or sous vide expert. My sous vide eye roast turns out great with eye roast and beefy onion soup mix. I also like smoked round roasts.

Been thinking I'd really love to make some roast beef lunch meat. My thoughts are 3 hours or so of cold smoke < 100 degrees. Then 20 hours in the 131 sousvide. Finishing with a quick flame thrown sear.

How can I do this and keep the process safe?

 

[SmokinEdge]

Technically there is no way. You have to clear 140F within 4 hours for food safety. You are running in the 130’s. That said as long you don’t inject you can roll with it for personal use.

 

[chopsaw]

I have a few threads on doing deli style roast beef .
This one uses Sirloin and the SV . Shows the time and temp I used .
This was for a knife and fork meal , but could be sliced thin .

SV beef knuckle

Just a quick post . I did this last week after digging thru the freezer . Had a vac pack roast from a beef knuckle I broke down . Threw it in the SV from frozen . 132 for 28 ( ? ) hours . This was better than the chuck or the eye for taste and texture in my opinion . The knuckle has really good...

www.smokingmeatforums.com

This was just smoked , no SV . I always do it a day ahead for sandwiches , then slice cold and reheat .

Sirloin tip Weber style sandwich

Just a quick post of a @Bearcarver inspired steak sandwich . Ever since he posted the Weber sandwich with the lettuce and tomatoes mixed in I've been hooked . Smoked up a hunk of sirloin tip from a beef knuckle . Medium rare . Cooled and slice . Just Canadian steak seasoning on the outside ...

www.smokingmeatforums.com

 

[DEERMAKER]

Ive done venison roasts at 450 in oven type environment
15 min
lower temp to 250 till 135 internal
perfect everytime