Sous Vide Pichana Help

[BandCollector]

Usually for Christmas I prepare a standing rib roast. Since this year's group will be small I have decided to do a Pichana, Sous Vide with a reverse sear. Since I know nothing of Sous Vide, I would appreciate some advice from the experts. I will be vacuum packing the meat but that's as much as I know.

How long to keep the meat in the water and at what temperature is what I need advice on.

Thanks in advance, and Merry Christmas to all,

John

 

[SmokinEdge]

Make sure you double seal meaning 2 separate seales. As far as temp run the temp you want the meat finished at. For example I run beef about 125F then once seared the IT could be close to 130F which is just fine for our medium rare taste. As to time for a Picahna figure about 3 hours but with SV it wouldn’t matter if you went 5 hours the IT of the meat will be what is set on the circulator. You really can’t over cook with SV unless you are going 30 plus hours, which makes a fantastic chuck roast btw.

 

[Rafter H BBQ]

Was going to respond… but not much more to add than Eric @SmokinEdge had said!

I guess one thing I will add is a hot CI finish is tasty!

 

[chopsaw]

Since I know nothing of Sous Vide, I would appreciate some advice

Just be aware that it is generally considered unsafe to use temps below 130 for more than 2 hours . Extended times at those low temps incubate surface bacteria , and causes it to multiple quickly after 2 hours . Pasteurization doesn't happen / start until 130 .
I never go below 132 just to be safe .
Several threads on here about that from JJ and Dave . Just FYI .

 

[Rafter H BBQ]

Just be aware that it is generally considered unsafe to use temps below 130 for more than 2 hours . Extended times at those low temps incubate surface bacteria , and causes it to multiple quickly after 2 hours . Pasteurization doesn't happen / start until 130 .
I never go below 132 just to be safe .
Several threads on here about that from JJ and Dave . Just FYI .

Great point Rich…

The times and temps of SV are something I am still learning!

JJ and Dave were a wealth of knowledge… They are missed!

 

[chopsaw]

Here's one of the threads . Post 2 covers it pretty good . There is also a link to the SV tables from Baldwin . @BandCollector follow those Baldwin charts and you should be good .

Sous Vide and the Danger Zone?

I've done a search here and on google but I'm still not getting how cooking with sous vide is safe. Specifically getting the food out of the danger zone in ample time. I can see if it's a thinner cut of meat, but what about something like a roast or butt? I see where people cook them for like...

www.smokingmeatforums.com

 

[Rafter H BBQ]

Here's one of the threads . Post 2 covers it pretty good . There is also a link to the SV tables from Baldwin . @BandCollector follow those Baldwin charts and you should be good .

Sous Vide and the Danger Zone?

I've done a search here and on google but I'm still not getting how cooking with sous vide is safe. Specifically getting the food out of the danger zone in ample time. I can see if it's a thinner cut of meat, but what about something like a roast or butt? I see where people cook them for like...

www.smokingmeatforums.com

Thanks for bringing this up Rich @chopsaw

As I said above… still learning on SV… and this info is priceless!

 

[chopsaw]

I use chart 5.1 for most of what I do .
Here's the link to Baldwins info .

A Practical Guide to Sous Vide Cooking

Take note that those charts start at 131 F in general .

 

[SmokinEdge]

The bacteria don’t have a drill and they can’t migrate inside the meat. The sear at the end takes care of any surface bacteria in my view. Who wants to eat a 140F steak? Good grief.

 

[IronHavoc]

The bacteria don’t have a drill and they can’t migrate inside the meat. The sear at the end takes care of any surface bacteria in my view. Who wants to eat a 140F steak? Good grief.

I fully agree with the above, but thats just my .02 cents. I have also eating some nasty dirty crap in my army days, but never got sick, so there is that.