Roast Beef. Cold smoke then SousVide

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sdp1234

Newbie
Original poster
Jun 17, 2014
4
12
I'd consider my self an experimenter not a smoking or sous vide expert. My sous vide eye roast turns out great with eye roast and beefy onion soup mix. I also like smoked round roasts.

Been thinking I'd really love to make some roast beef lunch meat. My thoughts are 3 hours or so of cold smoke < 100 degrees. Then 20 hours in the 131 sousvide. Finishing with a quick flame thrown sear.

How can I do this and keep the process safe?
 
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Technically there is no way. You have to clear 140F within 4 hours for food safety. You are running in the 130’s. That said as long you don’t inject you can roll with it for personal use.
 
I have a few threads on doing deli style roast beef .
This one uses Sirloin and the SV . Shows the time and temp I used .
This was for a knife and fork meal , but could be sliced thin .

This was just smoked , no SV . I always do it a day ahead for sandwiches , then slice cold and reheat .
 
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Ive done venison roasts at 450 in oven type environment
15 min
lower temp to 250 till 135 internal
perfect everytime
 
Technically there is no way. You have to clear 140F within 4 hours for food safety. You are running in the 130’s. That said as long you don’t inject you can roll with it for personal use.
SmokinEdge SmokinEdge I am having difficulty with this still. You’re saying we are flirting with danger by never cooking over 131F past four hours? I can relate to that but this site and others are filled with recipes cooking in the SV for days at these low temps.

I also understand pasteurization, but how do we know when our IT is sufficient to start that timer? Did my meat IT reach 131 within four hours? Is that part of the equation?

Thank you; appreciate y’all’s knowledge!
 
SmokinEdge SmokinEdge I am having difficulty with this still. You’re saying we are flirting with danger by never cooking over 131F past four hours? I can relate to that but this site and others are filled with recipes cooking in the SV for days at these low temps.

I also understand pasteurization, but how do we know when our IT is sufficient to start that timer? Did my meat IT reach 131 within four hours? Is that part of the equation?

Thank you; appreciate y’all’s knowledge!
The Baldwin charts are a great resource for pasteurization times, all depending on thickness.

https://douglasbaldwin.com/sous-vide.html#Equipment

so for 70mm it will take 6.5 hours at 131F.
 
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SmokinEdge SmokinEdge I am having difficulty with this still. You’re saying we are flirting with danger by never cooking over 131F past four hours? I can relate to that but this site and others are filled with recipes cooking in the SV for days at these low temps.

I also understand pasteurization, but how do we know when our IT is sufficient to start that timer? Did my meat IT reach 131 within four hours? Is that part of the equation?

Thank you; appreciate y’all’s knowledge!
Follow Baldwins pasteurization chart for beef, lamb and pork in the link above. It has the math done for us based on the FDA 2009 current pasteurization chart below. It is a very high sample reduction of 3.1 million to one living Salmonella bacteria, 1,000,000 to one living Listeria bac. And 100,000 to one living E. Coli bac. All but one or two foodbourne pathogens are dead at 130 and those two are not growing at that temp and will be kill if held their at the temp and duration in the table below. Starting at 130 F for 112 min. 40 to 140 in 4 hours sides heavily on safety and 140 is min to hold open foods in a service line and you can see that the two federal food agencies contradict each other, hence two agencies and within their own agencies based on their current pasteurization charts you read vs the words coming out of their mouths. Always follow the pasteurization chart 2009 FDA beef, lamb and pork and 2005 USDA FSIS on poultry not what people say. There is always a duration with a temp to pasteurize until the duration is zero, then that log reduction chart ends and you enter a bigger log reduction. If your food IT rises past the highest temp on the chart As you can see in the chart below it ends at 158F not 160 for burgers like everyone says to cook them to but then at 150 it is 67 seconds that can be easily met and lower. Yes we are way over cooking our food bc people follow what they are told vs what they can see for them selves.
Screenshot_20210810-133309_Chrome.jpg



The chart above was used to get us this SV pasteurization chart for beef lamb and pork. This SV chart is just half. There is also the poultry 2005 chart mentioned above that gets us the SV pasteurization chart in the link above. In the table of contents follow pasteurization charts not heating charts.
Screenshot_20230804-104803_Chrome.jpg
 
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