Sous vide question
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twilliams I remember reading somewhere that for frozen things do time and a half what you normally would. I did frozen steak about an inch thick straight to the sous vide and just added an hour on. Turned out great. Hope that helps a little.
Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close up -
Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close uptwilliams very nice looking sausage. What meat and seasoning did you use? Also did you double grind to get that consistency?
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Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close uptwilliams Nice, just needs some sauerkraut to go with it.
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bocephus Give that five thumbs up! Trying to get ready to make a crock full if I could get some cabbage at a decent price. Mine will not be ready for another couple months.
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twilliams very nice looking sausage. What meat and seasoning did you use? Also did you double grind to get that consistency?
Surg it would be:
15lbs lean trim venison
7.5lbs 80/20 pork trim
2.5lbs pork fat
Excalibur Signature Smoked Kielbasa seasoning
Sure gel
Sure cure
40mmx18” inedible casing
All ground once with 3/8” big plate, mixed to evenly disperse then ground once with 3/16” small plate (I think those are the sizes of plates). -
Surg it would be:
15lbs lean trim venison
7.5lbs 80/20 pork trim
2.5lbs pork fat
Excalibur Signature Smoked Kielbasa seasoning
Sure gel
Sure cure
40mmx18” inedible casing
All ground once with 3/8” big plate, mixed to evenly disperse then ground once with 3/16” small plate (I think those are the sizes of plates).twilliams thanks! My brother in law just got a ten point buck. Wants to process it together. Will be my first time working with venison so I may give this a shot.
“A smooth sea never made a skilled sailor.”
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twilliams thanks! My brother in law just got a ten point buck. Wants to process it together. Will be my first time working with venison so I may give this a shot.
Surg said in Sous vide question:
twilliams thanks! My brother in law just got a ten point buck. Wants to process it together. Will be my first time working with venison so I may give this a shot.
If you like Italian seasonings/sausages make a 50/50 venison/pork Italian sausage and you will be amazed.
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Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close uptwilliams Wow that’s making my stomach growl.
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Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close uptwilliams that’s a great looking kielbasa.
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Surg it’s actually all done now. I did 160* at 1 1/2 hours. Turned out great.
casing still on
casing off and sliced in half
close uptwilliams absolutely beautiful
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Got another sous vide question for you all.
Gonna be doing a rib roast and thinking of giving sous vide and sear a try. Got it dry brining with salt currently and plan to rub it and vac it. Debating whether to keep the bones on (it’s a 5lb two rib roast) while cooking sous vide or separating the rib roast off. Not sure it will make a huge difference but would imagine it would be easier to vac without the bones. Curious your opinions.“A smooth sea never made a skilled sailor.”
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Got another sous vide question for you all.
Gonna be doing a rib roast and thinking of giving sous vide and sear a try. Got it dry brining with salt currently and plan to rub it and vac it. Debating whether to keep the bones on (it’s a 5lb two rib roast) while cooking sous vide or separating the rib roast off. Not sure it will make a huge difference but would imagine it would be easier to vac without the bones. Curious your opinions.Surg I’ve never done bone in sous vide, but would personally take it off to get the rub and sear around the entire roast.
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Surg I’ve never done bone in sous vide, but would personally take it off to get the rub and sear around the entire roast.
GWG8541 I don’t know as I have never done sous vide, but I would keep the bones on as that is where a lot of your flavor is, in my opinion. I would gather sous vide would bring that in too & then you just need to sear it at high heat for a bit to caramelize the exterior & bring those flavors home.
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Got another sous vide question for you all.
Gonna be doing a rib roast and thinking of giving sous vide and sear a try. Got it dry brining with salt currently and plan to rub it and vac it. Debating whether to keep the bones on (it’s a 5lb two rib roast) while cooking sous vide or separating the rib roast off. Not sure it will make a huge difference but would imagine it would be easier to vac without the bones. Curious your opinions.Surg I am a bone on the meat kind a guy, but in your situation I would remove the bone to bag the meat, but then take the bone and roast it, add some onion, garlic, salt, and boil it, and make a tremendous bone stock.
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Surg I am a bone on the meat kind a guy, but in your situation I would remove the bone to bag the meat, but then take the bone and roast it, add some onion, garlic, salt, and boil it, and make a tremendous bone stock.
mrobisr That sounds good no matter when you do it!
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mrobisr That sounds good no matter when you do it!
calldoctoday said in Sous vide question:
mrobisr That sounds good no matter when you do it!
good point
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twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
hey vegetarians, my food poops on your food!
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twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
kyle said in Sous vide question:
twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
You guys need to quit this… I have enough stuff now I do not need more equipment and the more you talk about it the more I want it. Just stop already, or maybe not, you decide.
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kyle said in Sous vide question:
twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
You guys need to quit this… I have enough stuff now I do not need more equipment and the more you talk about it the more I want it. Just stop already, or maybe not, you decide.
mrobisr I was not sure about it when I first heard about it on this site. I have a kitchen full of gadgets I don’t use already, but thought one more wouldn’t hurt. Got the ANOVA PRO for $200 (half price on their site), and gotta say I like it. Trying shrimp scampi tomorrow.
hey vegetarians, my food poops on your food!
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