Tender roast beef and roast pork?
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mikemikemike I have used the butter injection and it is really good!
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mikemikemike I have used the butter injection and it is really good!
I am tempted to order it. I am writing down a list of additives, and casings…ect…ect that i want to try. I just want to get a nice big order before i use the coupon code.
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I am tempted to order it. I am writing down a list of additives, and casings…ect…ect that i want to try. I just want to get a nice big order before i use the coupon code.
mikemikemike Get butter garlic rub as well, it is excellent. Soluble Pa’s Black Bull is an excellent injection as well.
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glen
Thats interesting. I have deep fried Turkeys with great results. Never thought to try a beef or pork roast. I do have a long meat probe that should keep the wire portion above the Turkey Fryer just to monitor temps and pull before 125F for beef and 140F for pork, i would assume at 375F the carry over would be at least 10F degrees.mikemikemike Yes there is carry over and I use 353 to 375F.
I try and get the roundest shaped roast I can.
I have also used lean chuck but with the fat streaks it works better to truss it to prevent splitting along fat lines -
mikemikemike Yes there is carry over and I use 353 to 375F.
I try and get the roundest shaped roast I can.
I have also used lean chuck but with the fat streaks it works better to truss it to prevent splitting along fat linesglen
Thats one thing i did not like with Chuck and sous vide is the fat. I tried seperating the muscles removing the large fat streaks inbetween, and using meat glue (aka transglutaminase) to bind the muscles back together. -
glen
Thats one thing i did not like with Chuck and sous vide is the fat. I tried seperating the muscles removing the large fat streaks inbetween, and using meat glue (aka transglutaminase) to bind the muscles back together.mikemikemike Good to know, I have been wanting to try a sous vide chuck
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mikemikemike Good to know, I have been wanting to try a sous vide chuck
glen
Its a fun experiment. If serving as faux prime rib, i suggest leaving fat intact. It after 24 hours it will almost gelatinize (is that a word?) But if slicing thin for sandwiches, the fat needs to be removed. -
I have looked at that recipe. It includes a injection seasoning that i have not really looked into as far as additives. Not saying it isn’t good. Just not sure its going to produce the unatural tender and juicy results i am looking for.
mikemikemike said in Tender roast beef and roast pork?:
unatural tender
I think you hit the problem nail right on the head. That texture of Arby’s is not natural, and it doesn’t look like any sort of cut. It kinda freaks me out that way.
Anyhow, I recall reading somewhere that Arby’s beef arrives packed in a bag of liquid stuff. It’s cooked in that bag of stuff and then sliced to order. That might inform your process.
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mikemikemike said in Tender roast beef and roast pork?:
unatural tender
I think you hit the problem nail right on the head. That texture of Arby’s is not natural, and it doesn’t look like any sort of cut. It kinda freaks me out that way.
Anyhow, I recall reading somewhere that Arby’s beef arrives packed in a bag of liquid stuff. It’s cooked in that bag of stuff and then sliced to order. That might inform your process.
I have heard this rumor as well. Personally, i don’t care , its delicious, tender and juicy. It could be made out of bull testicles for all i care. I love me some of dat.
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Whoa, mountain oysters, we have a fry twice a year
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Tex_77
Do tell. That’s Hilarious. I assume you are from Colorado. I honestly havent looked into where @Walton-s is from. But they seem to do there research when it comes to meats. That said, we are talking about organs now, lol. -
Tex_77
Do tell. That’s Hilarious. I assume you are from Colorado. I honestly havent looked into where @Walton-s is from. But they seem to do there research when it comes to meats. That said, we are talking about organs now, lol.mikemikemike Walton’s is infact located in an old cowtown itself, Wichita, KS, which at one time was the Northern end of the Chisholm Trail.
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Tex_77
Interesting, I always thought of KS as a Pork State. But if what your saying is correct, what happened with there mountain oyster attempt? Curious minds want to know. -
Kansas is #3 on the beef production list, #10 in pork
My experience is beginners are put off by too thick a cut and/or the way the’re breaded -
I think Texlaw is right about the arbys “roast beef” I think that stuff is a loaf. I dont think that’s whole muscle. It comes in a bag and is set on the slicer.
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I think Texlaw is right about the arbys “roast beef” I think that stuff is a loaf. I dont think that’s whole muscle. It comes in a bag and is set on the slicer.
Well, i do agree Arbys is most likely not a whole muscle, but even still, it doesnt explain why its unaturally tender and juicy. I don’t know if you ever had A roast pork sandwich from Tony Lukes, but they most definitely use whole muscle pork, probably boned out picnic or pork butt. But they do something to it to make it tender and juicy.
I am thinking of doing a 4 lb bonless picnic roast test with an injection solution of 0.5g Bromelain, 2 cups water, and 1/4 cup sodium phosphate, 2 tsp MSG. I don’t want to use salt because in past experiences, it tightens up the muscle fibers and gives a firm texture, im looking for a more loose texture.
Jonathon
can i pick your brain on anything of these additives, especially if you know of any that relaxes the muscle fibers? I think thats what i am trying to achieve without over cooking the meat to the point it can’t be sliced without falling apart. -
Well, i do agree Arbys is most likely not a whole muscle, but even still, it doesnt explain why its unaturally tender and juicy. I don’t know if you ever had A roast pork sandwich from Tony Lukes, but they most definitely use whole muscle pork, probably boned out picnic or pork butt. But they do something to it to make it tender and juicy.
I am thinking of doing a 4 lb bonless picnic roast test with an injection solution of 0.5g Bromelain, 2 cups water, and 1/4 cup sodium phosphate, 2 tsp MSG. I don’t want to use salt because in past experiences, it tightens up the muscle fibers and gives a firm texture, im looking for a more loose texture.
Jonathon
can i pick your brain on anything of these additives, especially if you know of any that relaxes the muscle fibers? I think thats what i am trying to achieve without over cooking the meat to the point it can’t be sliced without falling apart.mikemikemike I use to love Arbys roast beef sandwiches, and then I learned just how many calories I was eating. While tender, it just isn’t natural There has got to be a way to get roast beef that tender and juicy and still keep it out of the chemistry labs. Sounds like a challenge to me. I’m going to start working on a solution. Wish me luck.
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mikemikemike I use to love Arbys roast beef sandwiches, and then I learned just how many calories I was eating. While tender, it just isn’t natural There has got to be a way to get roast beef that tender and juicy and still keep it out of the chemistry labs. Sounds like a challenge to me. I’m going to start working on a solution. Wish me luck.
I stopped buying Arbys roast beef sandwiches when they stopped providing pickles. I grew up loading my roast beef sandwiches with pickles when they use to have bins full of pickles and onions. I seriously refuse to eat them without pickles. Only time i ever buy Arby’s roast beef sandwiches is they have a 5 for 5 deal and i take them home and use my own pickles. But i havent seen the 5 for 5 deal for years.
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