- 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?
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?