sous vide

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  1. johndeer

    Advice needed

    is it possible to smoke cured sausage for about 4 hours and then vac bag them and sous vide them to finish? If so what would be the advice on times and temps for that kind of process?
  2. atomicsmoke

    45 days dry aged steak sous vide

    My first sous vide steak attempt SV temp fluctuated between 129-133. Seasoned with Montreal steak spice, then quickly grilled.
  3. atomicsmoke

    Rack of lamb sous vide

    Not long ago i was rolling my eyes when hearing people talking about sous vide. Now i say "what else i can sous vide ?" So today i am trying a 3 bone rack of lamb. Aim for 130. Packed with Dead Sea salt and backyard rosemary.
  4. radioguy

    Sous vide Beef Ribs

    Sorry don't have very many pictures, but I did want to share some details as these ribs were my first ones in the sous vide and soo good! I really do like my beef ribs. I call them brisket on a Bone! Started off with about a 4lb 4 bone roast. Trimmed fat well, and rub with EVO, Chicago...
  5. atomicsmoke

    Sous vide smoked sausage

    Since I cooked a ham sous vide (and loved the result) i've been experimenting with SV. I did some smoked sausage today (thawed). I aimed for 150F (i dont have a proper SV, temp fluctuates a few deg up and down). After 1.5h i patted dry the sausage and quickly fried it in a pan. Was very good...
  6. SittingElf

    Preparing for a senior commander Progressive Dinner Saturday!

    Our Senior Command folks from all the major players on Tinker AFB are having a Progressive Dinner on Saturday. (My wife is a Senior Commander Colonel in the Air Force) There are four food providers, and we drew the main course! Ugh! RSVP's total about 30 people going through the four houses for...
  7. atomicsmoke

    Poor man's sous vide

    I had a cold smoked ham that i wanted boiled. We like it that way. I thought i'd try sous vide once. I don't have a circulator so i came up with an improv: use the slow cooker on "keep warm" setting and turn off periodically when the temp goes over a threshold. I thought i was so smart then i...
  8. SittingElf

    48qt Sous Vide Cooler mod...

    There are a lot of posts about cooler mods for Sous Vide circulators. Most are using 12-20 qt coolers, but I have used a 48qt without any issues, and converted so as to minimize evaporation. Anova says a maximum of 5.5 gallons is the limit for the 900watt unit, but in an insulated cooler, that...
  9. daveomak

    Pasteurizing eggs...

    I thought I'd try it... 135F for 2 hours... The yolk was still runny per normal.. the white had a little milky color to it which was fine... I fried one up a couple days later and it fried OK with me..... Then I decided I wanted some hard boiled eggs.... WRONG .... They cooked up...
  10. richorn

    Smoke/sous vide/smoke brisket test

    Inspired by a post about pastrami and sous vide, I am running a test. I cut up my packer this morning, and am using a 1lb section for a test. I used a SPOG rub, and low smoke to 120*. Now it is in a bag at 135* in the sous vide bucket. I made a quick red wine based marinade and put it into...
    • richorn
    • Thread
    • brisket sous vide
    • Replies: 4
    • Forum: Beef
  11. SmokinAl

    SMOKE & SV PORK CHOPS(UPDATE SEE POST #25)

    I was at Publix yesterday picking up a couple of bottles of wine for Judy & had to swing by the meat counter. Saw some pork chops & thought we haven't had these in a while, so I asked the butcher if he could cut me a couple of 1" thick bone in pork loin chops. Surprise to me the total bill was...
    • SmokinAl
    • Thread
    • pork chops smoke sous vide
    • Replies: 30
    • Forum: Pork
  12. chopsaw

    Sous Vide Ribeyes

    Great weather here today , but I'm kinda smoked out . Had a craving for some steak , and anymore that means Sous Vide . I have a meat market 4 minutes from my house , so handy . Went up and bought 3 nice ribeyes . Seasoned up with a Canadian steak blend I use . I like to vac them up and fridge...
  13. F

    FoodSaver V2860 vs FoodSaver Stream FFS017X

    Hi, I am in the process of buying a vacuum sealer, and I have been looking at Foodsavers V2860 (winner of many Swedish tests) and Foodsavers Stream FFS017X I will be using the Anova Precision Cooker as the circulator if that matters. To me it seems that the Stream FFS017X has a few extra...
  14. J

    Sous vide - Searing for a dinner for 14? Can't use my cast iron.

    I have one of those homes with a large kitchen island and an open concept great room. Everyone tends to gather at the island (which seats at least six people). I'd very much like to do sous vide pork tenderloins for dinner for 14. Those come out so well in the sous vide! But searing in the cast...
  15. hunter rose

    Triceratops Turds

    I'm calling these "Triceratops Turds." That is pretty much what they look like coming off the smoker. They are two chuck steaks that I trimmed, rolled and trussed. They then were in a Sous Vide meat bath for 45 hours, then an ice bath. I then re-seasoned it and put it on the smoker for 3 hours...
  16. hunter rose

    Need help on Sous Vide Chuck Steak w/Smoker

    I need your help... I have two large 2" chuck steaks that I purchased at Costco. They are Choice and each weighs about 2 1/2 lbs. I did trim some of the hard fat just as I would in a smoked brisket. They have been in the Sous Vide water bath at 130 degrees for what will likely be nearly 45...
  17. chopsaw

    First long SV cook , Chuck roast

    Bought a 3 lb. chuck , was gonna smoke it , but decided to SV . Used Bears time and temp . 133f for 21 hours . I seasoned with Freddy's steak burger seasoning and vac'd it overnight . I use an old brine bucket my Dad had . Wrapped it up to help the temp. 21 hours and out of the bath ...
  18. mark in the pit

    72 Hour Sous Vide Top Round Steak

    72 Hour Sous Vide Top Round Steak Ingredients: Top Round Steak Salt Pepper Garlic Balsamic Reduction: 2 Mushrooms 1 Thick Slice Of Onion 2 Tbsp Balsamic Vinager 2 Tbsp White Wine 1 Tbsp Butter Method: Salt and pepper the top round steak. Crush the garlic and place on the top round steak...
    • mark in the pit
    • Thread
    • crowd cow kamado mark in the pit pit boss sous vide top round top round steak
    • Replies: 4
    • Forum: Beef
  19. mark in the pit

    Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )

    Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my...
    • mark in the pit
    • Thread
    • how long how to mark in the pit mark raybin pit boss pork pulled pork sous vide what temp
    • Replies: 2
    • Forum: Pork
  20. chopsaw

    Pops brined / deepfried / bone in chicken thighs .

    I put the thighs in Pop's brine minus the brown sugar but added 1/2 cup of salt free cajun seasoning .  In the brine 6 days .  SV 154.5 for 3 hours .  Pulled out of sv dried off . I used Louisianna chicken fry coating . Its a wet paste then dry mix  to cover the paste .  Into deep fryer...
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