Well less than an hour after opening the box, I've got some meat going. This is a deer roast that I had in the freezer from a couple years ago. Plan is 24 hrs at 155.
Saw several recipes online for large chunks of meat, and those were the recommended time and temps. Now, not being patient.....I started the roast frozen...so it may end up being more than 24 hrs. I will update with the progress.
In the bag I put the meat, some chopped up onions, a couple cloves of garlic, salt and pepper.
In this image it hasn't gotten up to temp yet. It was set at 185. I thought that since it was frozen I'd run it at 185 for a while then drop it back to 155. But then I realized that would completely defeat the whole point of it being sous vide. So, I set it at 155 and we'll see what happens by tomorrow.
I also covered the top with saran wrap to minimize evaporation.
Wish me luck. The wife is skeptical.
Saw several recipes online for large chunks of meat, and those were the recommended time and temps. Now, not being patient.....I started the roast frozen...so it may end up being more than 24 hrs. I will update with the progress.
In the bag I put the meat, some chopped up onions, a couple cloves of garlic, salt and pepper.
In this image it hasn't gotten up to temp yet. It was set at 185. I thought that since it was frozen I'd run it at 185 for a while then drop it back to 155. But then I realized that would completely defeat the whole point of it being sous vide. So, I set it at 155 and we'll see what happens by tomorrow.
I also covered the top with saran wrap to minimize evaporation.
Wish me luck. The wife is skeptical.
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