Pork Loin Sous Vide...

[SonnyE]

FWIW:
I sear after SV, However I think many of the learned Pros on YouTube, and in Books Sear first.
They say to kill any bacteria before bagging.

Bear

That makes sense. I think I'll try the Sear First next time.
I'm curious how it will come out.

My wife's foster Mom taught her to sear first.

 

[Bearcarver]

That makes sense. I think I'll try the Sear First next time.
I'm curious how it will come out.

My wife's foster Mom taught her to sear first.

I should have mentioned, "I sear afterwards, mainly to make it look decent.
If I did sear first, I would probably sear again after, but only if we have guests for Dinner.
Mrs Bear & I don't care if it looks a little pale, like SV'd meat looks without searing.

Bear

 

[Rafter H BBQ]

Looks great Sonny, tasty eats ya had there. Nice SV cook!

 

[SonnyE]

Looks great Sonny, tasty eats ya had there. Nice SV cook!

It was, it was! Wonderful, I'd say.
Not sure I am sold on the torch searing method, maybe I'm too set in my ways. LOL!

I did another piece of the same Loin and cut it into cubes and made some Dutch Oven Chili. I seared the cubes in the DO, then built the chili right on the seared pork.
Oh Man! Is that ever good!
The cubes of pork are fall apart in your mouth tender. It must be good, even my little buddy likes it, beans and all.
That surprises me because with Chili powder, and Chipotle Powder in it, it's kind of warm. But he likes it.

Thank You for the pointer to the Sous Vide unit. I really like it!
At this rate, I'm going to pig out! I just started another piece, 1 lb 10.5 oz chunk.
Pork, it's the other white meat! (Turkey is the bottom of my list, and Chicken is sinking)

 

[Braz]

I found a pork tenderloin in the back of the meat drawer yesterday. Wife said she was going to pitch it because it was a month past its "sell by" date. I took it (them, actually) out of the cryo-vac, felt and smelled ok to us so I trimmed them, gave them a good coating of our homemade pork rub and put them in a vacuum bag with a little garlic and a drizzle of olive oil. Then into the sous vide bath, 145f for 3 1/2 hours. They are now in the refer, still in the S/V bag. I plan to slice and vac bag and freeze them in serving sized portions. They will get a quick sear when it is time to eat. Wife says I have to try it first and if I don't get sick she will have some. She is such a loving and caring soul. I will give it a test at lunch today along with some homemade kraut.

 

[dr k]

I found a pork tenderloin in the back of the meat drawer yesterday. Wife said she was going to pitch it because it was a month past its "sell by" date. I took it (them, actually) out of the cryo-vac, felt and smelled ok to us so I trimmed them, gave them a good coating of our homemade pork rub and put them in a vacuum bag with a little garlic and a drizzle of olive oil. Then into the sous vide bath, 145f for 3 1/2 hours. They are now in the refer, still in the S/V bag. I plan to slice and vac bag and freeze them in serving sized portions. They will get a quick sear when it is time to eat. Wife says I have to try it first and if I don't get sick she will have some. She is such a loving and caring soul. I will give it a test at lunch today along with some homemade kraut.

It's pasteurized at 70mm thick, 145.5f water bath for 3.5 hours. So that's good. I wet aged whole sub primal beef roasts (7 bone prime rib)in its original cryovaced packaging 45 days from the packaging date on the box. I heard you can't or shouldn't age pork. Maybe since Clostridium Botulinum, Clostridium Perfringens and Bacillus Cereus are the three foodbourne pathogens that are anerobic endospore forming bacteria that need to be sterilized at 250f for 20 minutes to be killed in spore form. Otherwise they are harmless when consumed in spore form. When C. Botulinum is back in a favorable environment it changes back to its vegetative growing state and starts producing its neurotoxin. Pork seems to have a relationship with C. Botulinum whereby curing with nitrate/nitrite has a preserving effect most importantly with C. Botulinum in pork and keeping the high fat content from turning rancid. I've seen/used the addition of cures to pork for cured hams/chops/bacons/sausage for longer durations in the danger zone for cold then hot smoking. The pasterized pork you did is good for 3-4 weeks at 38f if cooled in an ice water bath. The raw 30 days from sell by in a possibly warmer part of the fridge maybe a problem. Because spoilage virus, bacteria, molds, fungus and yeasts that change taste, texture and smell like in milk, cheeses etc that like to eat the foods we do aren't what's the problem. It's the invisible, oderless and tasteles dangerous levels of foodbourne pathogens that are the problem if spore forming bacteria returned to vegetative state since the pork was processed. Then some toxins aren't killed with heat. If you boil poison it's still poison. This is my understanding. If someone has more input on fresh pork and fridge storage duration please let us know.

 

[SonnyE]

I found a pork tenderloin in the back of the meat drawer yesterday. Wife said she was going to pitch it because it was a month past its "sell by" date. I took it (them, actually) out of the cryo-vac, felt and smelled ok to us so I trimmed them, gave them a good coating of our homemade pork rub and put them in a vacuum bag with a little garlic and a drizzle of olive oil. Then into the sous vide bath, 145f for 3 1/2 hours. They are now in the refer, still in the S/V bag. I plan to slice and vac bag and freeze them in serving sized portions. They will get a quick sear when it is time to eat. Wife says I have to try it first and if I don't get sick she will have some. She is such a loving and caring soul. I will give it a test at lunch today along with some homemade kraut.

LOL!
My wife thinks the sell by date is the throw it out date.
I'm not too risk`e about stuff, but I'm a bit more like you. Looks and smell tell a lot.
In this day and age of bad stuff in the produce sections I think we become a bit overly cautious. And the Media don't help at all.
Bear in mind there wasn't any Bacon recalls or poisonings last year.
So kids are right. Skip the veggies, eat mo meat!

 

[SmokinAl]

Nice job Sonny!
Pork loin is on of my favorite cuts of meat.
Ans yours looks delicious!
BTW, congrats on the carousel ride!!
Al

 

[SonnyE]

Nice job Sonny!
Pork loin is on of my favorite cuts of meat.
Ans yours looks delicious!
BTW, congrats on the carousel ride!!
Al

Thank You, Al!
Brian put me on. LOL!
I do love my Pork! My wife loves her Chicken, but I tire of it.
So I'm trying to diversify with the stuff I make.
Lovin this Sous Vide method. Kind of dangerous for me though, I make too much food, too easily.

Last night she wanted me to make something called a Crescent Roll Taco Pie. I must say, it is really good!
I'm wondering about how I could make Sous Vide Pork & Gravy Pie this way.
I have about 5 pounds of Chili failure to use up though. LOL! Lot of Bean Burrito's in my future.

 

[dr k]

You can get some tortillas and enchilda verde sauce or red sauce for pork chili enchildas muy grande con frijoles. Lol Puree/reduce half the beans to refried bean consistency to reduce the volume and change the texture. You'll move more beans in this form without as much chewing and no airspace between them. Haha

 

[SonnyE]

You can get some tortillas and enchilda verde sauce or red sauce for pork chili enchildas muy grande con frijoles. Lol Puree/reduce half the beans to refried bean consistency to reduce the volume and change the texture. You'll move more beans in this form without as much chewing and no airspace between them. Haha

It's the airspace they create in the intestines that are of a different concern. LOL!
I have some Picante in the fridge I need to use up, and some ground beef to experiment with.
And we have some tortillas already.
Now I'm hungry.