Awhile back i saw a chart someone posted, specifying the the time and temperature to SousVide sausage of a given case diameter.
Can't find it.
Appreciate it if someone can point me in the right direction.
morning to y'all!
any of you have any experience with smoking a whole packer brisket and then finishing with sousvide? i saw an episode of sousvide everything and the plan was to smoke for 3 hours and then finish in the sousvide. Alas, my execution didn't go as planned. got busy and then...
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I found a 3 1/2 lb chuck roast at the Cub store today for 1.99/lb and picked it up for my sousvide cook. I am asking all if 24 hrs is long enough to get it tender before I give it a sear on my Camp Chef sear box. It will cooking it at 131 degrees for 24 hrs unless someone tells me different...
...up next Friday and I am going to cook filets. It's the only time of the year SWMBO allows me to eat that high on the hog (steer?). How do you do the sousvide with filet (Time & Temp)? I assume you sear after the sousvide cook, but I've seen at least one Youtube "chef" sear first then sousvide.
I do not have a Sousvide machine, but I do have a commercial induction top I use for catering events. I'm thinking it'll be fine for poaching some chicken sausage I plan to make this weekend. Thoughts? Also, please give me some of your favorite recipes for chicken sausage. I have found many on...
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Braz- I have seen it done in reverse. sousvide and then smoke...but smoke penetrates and adheres much better to raw meat, with a much better bark. So I'm gonna smoke it first, then sousvide.
Katz smokes first, then steams....I'm gonna sousvide in place of the steaming.
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Yes, you do need a sousvide machine. I have the Anova 850watt with removable clamp. That along with a coleman stacker PAcker ice chest, and you are good to go. All in it's about $100-120 depending on if you catch the anova on sale...
...of all fat, rinse well then pat dry. season with sea salt and cracked black pepper. Vac seal on pulse with gentle vacuum pressure. Place in SousVide @ 140-145*F for 4 hours. One hour out-prepare the sides. When about 30 minutes from being finished in the SousVide, prepare the Glaze:
My flat should be about ready to cook. Going to do it in the house. Thinking about maybe doing sousvide but not sure about temp and time? Looking around web temps are all over the place from 130 to 185. My other options woud be slow cooker or oven or even pressure cooker.
Dave, Great point on SousVide cooking. I recently read an article on sousvide cooking below 140*... Any time you will be cooking over 8 hours below 140* it is advisable to flash/shock the sealed bag in 180-190*F water to kill any bacteria introduced or that may be on the meat surface, then put...
I say go 130* and no higher. When you pull it off, the INT will rise 4-5*F to 135*F. Wild game benefits a lot from a soak in the sousvide after smoking. 130-132*F for min. of 4 hours. When you pull out of the sousvide, you can slice into steaks and sear on the cut sides... WE love it like this.