30 HOUR EYE OF ROUND

[Sowsage]

Looks fantastic!! Extra points for the Parmesan Brussels sprouts!! Where is that rub from? I assume it has coffee in it?

Thanks! We love Brussels! They cary the rub at Wal-Mart. I usually see it back by the grills and not with the seasonings. It does have coffee in it. Its good stuff for sure!

 

[Mastercaster]

It certainly looks like the wait was worth it! Amazing how evenly it’s cooked. Looks delicious!

 

[Sowsage]

It certainly looks like the wait was worth it! Amazing how evenly it’s cooked. Looks delicious!

Thanks! Yea thats what is nice about this SV. Perfect temp edge to edge!

 

[Winterrider]

Excellent looking plates !

 

[Sowsage]

Excellent looking plates !

Thanks! We really enjoyed it. Great meal for a cheaper cut of meat!

 

[chopsaw]

. It was right on the edge of becoming mushy

Mine was on the line also . I was shooting for 21 , just timed it out wrong . Still fantastic .

 

[Sowsage]

Mine was on the line also . I was shooting for 21 , just timed it out wrong . Still fantastic .

I'm definitely going to cut back time for the next one. Especially if I'm going to try and slice this for beef dip sammies.

 

[SmokinAl]

Looks awesome!
We do them too & do like you said, let them cool & slice paper thin on the meat slicer.
Makes fantastic sammies!
Al

 

[Sowsage]

Looks awesome!
We do them too & do like you said, let them cool & slice paper thin on the meat slicer.
Makes fantastic sammies!
Al

Thanks Al . I definitely need to try the sammies out!

 

[zwiller]

LIKE; Thanks especially as I was going to try 36hrs on next one. Will stick to 24hrs.

You mention using more rub. A few things I have researched and also learned is that vac sealing does not increase rub penetration like many think. Works on things like veggies/pickles since they are porous but not meat. I think you need to either inject or dry brine a long time to achieve what you want. Best rib roast I ever did was by mistake. Rubbed it for overnight but things kept coming up and ended up sitting a week before I could cook it. OMG. I say at minimum 3-4 days. I still rest overnight or a day or so when injecting. Works really well since I can space out all the steps over days.

I also plan to SV some thighs, what was your technique? I am thinking 4hrs at 165F.

 

[Bearcarver]

LIKE; Thanks especially as I was going to try 36hrs on next one. Will stick to 24hrs.

You mention using more rub. A few things I have researched and also learned is that vac sealing does not increase rub penetration like many think. Works on things like veggies/pickles since they are porous but not meat. I think you need to either inject or dry brine a long time to achieve what you want. Best rib roast I ever did was by mistake. Rubbed it for overnight but things kept coming up and ended up sitting a week before I could cook it. OMG. I say at minimum 3-4 days. I still rest overnight or a day or so when injecting. Works really well since I can space out all the steps over days.

I also plan to SV some thighs, what was your technique? I am thinking 4hrs at 165F.

When I first started SV, I did a lot of searching, and came up with a definite 146° for Breasts, and 165° for Thighs.

Bear

 

[Sowsage]

LIKE; Thanks especially as I was going to try 36hrs on next one. Will stick to 24hrs.

You mention using more rub. A few things I have researched and also learned is that vac sealing does not increase rub penetration like many think. Works on things like veggies/pickles since they are porous but not meat. I think you need to either inject or dry brine a long time to achieve what you want. Best rib roast I ever did was by mistake. Rubbed it for overnight but things kept coming up and ended up sitting a week before I could cook it. OMG. I say at minimum 3-4 days. I still rest overnight or a day or so when injecting. Works really well since I can space out all the steps over days.

I also plan to SV some thighs, what was your technique? I am thinking 4hrs at 165F.

Thnks! I added more rub after I seared it because I felt of lost a little during the sear. Even if it didn't get into the meat it sure du3d make a nice aju. The thighs I did were boneless skinless thighs. We just wanted to pull/shred them for meals later in the week. They went for 12 HR at 165. Ibwould say you could cut back the time a little but man its good stuff. There was a lot of liquid in the bag when they came out but most of it got mixed back in once shredded. It soaked it right back up. You can see in the pic how much liquid was there. And there was absolutely no effort to shred it. It was falling apart just pulling it out of the bag.

 

[zwiller]

Thanks guys. 165F it is!

Your pic brings up something I was wondering. I have not seen anyone run multiples in one bag so now I know it can be done but you need to add more time. Was that the logic with 12hrs?

 

[Bearcarver]

Thanks guys. 165F it is!

Your pic brings up something I was wondering. I have not seen anyone run multiples in one bag so now I know it can be done but you need to add more time. Was that the logic with 12hrs?

I've done that, but I try to keep it in one layer (Thickness). Then I use the Thickest point of the package for the length of time needed, with a little extra time.

Bear

 

[Sowsage]

Thanks guys. 165F it is!

Your pic brings up something I was wondering. I have not seen anyone run multiples in one bag so now I know it can be done but you need to add more time. Was that the logic with 12hrs?

Yes. I figured all packed in like that I would just treat it as if it were one giant chunk of meat. Keep in mind I have only two experiences with the sous vide. Lol.

 

[Mastercaster]

Does it make a difference in terms of taste, surface color, texture, etc., whether the sear is done prior to SV or post-SV?

 

[Mastercaster]

Does it make a difference in terms of taste, surface color, texture, etc., whether the sear is done prior to SV or post-SV?

After re-reading the thread, I see it was seared before and after the SV.

 

[Sowsage]

After re-reading the thread, I see it was seared before and after the SV.

I did it before and after because the article I read online did it that way. Not sure how much different it would be if you only did it after. The reasoning they gave for doing a quick sear before is the same reason you have to sear a steak. To kill any surface bacteria. But I'm not sure if its really needed or not on a 30hr cook because I would think it would have been pasteurized by then. Somone with better knowledge about food safety would know better than me.

 

[Mastercaster]

Well, you can’t argue with the results. Just looks perfect. When I first read this I thought that you had only done a pre-SV sear and I thought it was a little odd. Thanks for clarifying.

 

[zwiller]

Don't believe the sear is a safety factor for SV and done for flavor only. Last one I ran I didn't sear at all and was still tasty but I injected. I don't see a clear consensus on the sear, some do first, some after, some both times. Our local famous roast beef is a mild take on it and no sear. I am dead set on replicating it and SV has got me pretty close.