Tender roast beef and roast pork?
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Tex_77 said in Tender roast beef and roast pork?:
Here is a sous vide chuck roast thst I did today. It was injected with Soluble Pa’s Black Bull, and rubbed with Butter Garlic rub.
What time and temp did you go with? I have had really good results with 24 hours @ 132.5F. Came out like prime rib.
mikemikemike I usally try to do 24 hours at 130. So it looks like we are on the same page as far as sous vide chuck roast goes.
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I generally use eye round for pit beef. I either do it on a infrared cooker or smoker. I like it just about walking so cook until 125 internal temp. I usually trim it up add salt, pepper, garlic powder and onion powder, If I smoke leave the seasoned eye round in the refrig for 24 hours (pellicle), toss in the smoker at 225degrees F until it reaches desired temp (125 for me). Take it off the smoker , let it rest and let the Hobart Slicer work it’s magic. I go real thin to just about chipping or shaving. Can’t imagine anything more tender. I have also made a marinade of lemons/oranges with a-1 but I really like it simple and let the meat speak for itself.
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I generally use eye round for pit beef. I either do it on a infrared cooker or smoker. I like it just about walking so cook until 125 internal temp. I usually trim it up add salt, pepper, garlic powder and onion powder, If I smoke leave the seasoned eye round in the refrig for 24 hours (pellicle), toss in the smoker at 225degrees F until it reaches desired temp (125 for me). Take it off the smoker , let it rest and let the Hobart Slicer work it’s magic. I go real thin to just about chipping or shaving. Can’t imagine anything more tender. I have also made a marinade of lemons/oranges with a-1 but I really like it simple and let the meat speak for itself.
I reserve eye round for beef jerky. For pit beef I use either Tri Tip, or Sirloin Tip roast. I pull around 117F. There is a good 10F carry over with a large roast.
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mikemikemike I agree that eye of round is pretty perfect for whole muscle jerky. I recently discovered that intramuscular fatty cuts seem to work really well for the “tender” jerky, I am just trying to find out some information/documentation on what (if anything) the extra sugar is doing to the fat to keep it from spoiling. If I can prove that it is doing that I am going to do a ton of stuff with fatty meats and jerky!
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A few years ago I created a recipe for lean ground jerky that included Sure Gel to get a product people regularly mistake for tender full muscle.
It’s still my favorite
On fatty jerky: friends give me meat to make jerky for them and many times they give me pre-ground or well marbled cuts
In my opinion this makes better tasting jerky, however you must deal with oily fingers and a less appealing appearance in the vac-pack
Also I caution them once they open the vac-pack it should be consumed or stored in the refrigerator because the fat dramatically shortens the shelf life -
Thanks for the replies, but i have tried everything mentioned. However, While i have made 132.5F 24 hour sous vide chuck roast, I have not tried slicing sous vide chuck roast thin against the grain. But i still do feel there is more to it then that as Arby’s certainly would not beable to sell a product like that.
mikemikemike try bottom round for 24-36 hours. Then fridge it for 4 hours before slicing. I just perfected an Italian beef recipe that my chicago inlaws are loving.
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mikemikemike try bottom round for 24-36 hours. Then fridge it for 4 hours before slicing. I just perfected an Italian beef recipe that my chicago inlaws are loving.
I may take another crack at Bottom and Top round with the use of sodium phosphate since it is something new to me. But i have done both top and bottom round sous vide and even at med rare temps for 24+ hours the end result was dry, especially after sliced paper thin on the Hobart, and dipped into the hot au jus. I think those Chicago italian beef places lie when they say they dip into 185F au jus. It almost instantly turns the meat into wel done and suprisingly dry with cuts like top and bottom round.
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I may take another crack at Bottom and Top round with the use of sodium phosphate since it is something new to me. But i have done both top and bottom round sous vide and even at med rare temps for 24+ hours the end result was dry, especially after sliced paper thin on the Hobart, and dipped into the hot au jus. I think those Chicago italian beef places lie when they say they dip into 185F au jus. It almost instantly turns the meat into wel done and suprisingly dry with cuts like top and bottom round.
Yeah in my recipe I cook at 134 for 24-36 hours fridge or ice bath to bring to slicing temp and return them to 145F in Au Jus an no more. If your dunking in 185F the meat would need to be fridge temp and it would need to be fast as to bring it to edible 140+. Leaving anything at 185 for any amount of time would be bad.
I haven’t gotten as far sodium phosphate either. I don’t think it would do much in the sous vide temps of 134 though. Heat is pressure and at that low of pressure the meat shouldn’t loose much moisture. The extended time is for the breaking down of the collagen similar to smoking a brisket at 225 for 15 hours. You can break collagen down at higher temps faster but you sacrifice moisture, that is where things like sodium phosphate offer moisture retention.
I’ve been sous viding for a couple years and building BBQ smokers for a while longer than that. Everything I have learned comes back to technique and quality of product. You can make some amazing things from poor quality, but it takes some real technique. Start with good quality and your technique can waver a good bit and still end up in the fairway. Sous vide allows for some amazing things from the cheapest cuts you can find, but it takes some practice and writing things down to get a constant repeatable process that yields something that reminds people of Chicago while sitting in Georgia.
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Yeah, I would recommend going up to 24 hours at 134°F in a sous vide container for a rare tender roast. Spices and herbs I love to add: Thyme, Paprika, Cayenne, Pepper, Oregano, Mustard, Garlic, Parsely, Cajun spices, Fajita spices. The roast is then seared in a hot cast-iron pan for 1 minute on each side to get a nice caramelized crust.
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Tex_77 Do you mind sharing your recipe for the 8-16, specifically for the sauce, we know you used Pa’s and Butter Garlic Rub
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Do you mind sharing your recipe for the 8-16, specifically for the sauce, we know you used Pa’s and Butter Garlic Rub
Jonathon If by sauce, you mean gravy, it was the drippings from the sous vide bag, flour and or corn starch, salt and pepper and probably some added water.
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