Jonathon
Here is some pictures, and i even made a video so you can see it in action. I really like how it tumbles forward and backwards every 20 seconds.
Without meat in the tank it took 2 minutes to reach 28 inHg. I guess i just didn’t give it enough time to reach 28-29 inHg with meat in the tank.
This is my go to recipe. I use 17mm collagen casings.
3lb pork butt or picnic.
2lb 85/15 ground beef
2 TBSP + 1 tsp Pickling salt
2 tsp MSG
1 tsp cure#1
1/2 tsp ground white pepper
2 tsp ground black pepper
1 tsp garlic powder
2 tsp coarse ground caraway seed
1 tsp coarse ground celery seed
2 tsp crushed red pepper flake
1/2 tsp ground coriander
1 TBSP dextrose
1 TBSP corn syrup solids
1/2 cup Fermento
2/3 cup distilled water
I grind 7mm first, then second gring 4mm.
Oh man did i nail it! It weighs 2 oz more then starting weight, flavor is spot on. Well balanced smoke/salt/sugar/and seasonings.
Jonathon
Made eggs benedict with the buckboard bacon. Man was it good. I am really happy how well it cured just overnight with a quick injection and vacuum tumble. The cold phosphate and sodium erythorbate really are game changers.
Jonathon
You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips.
Just built a vacuum tumbler. Pulls 26 inHg. I used my go to marinade for skirt steak for fajitas that i would usually just put in a ziplock bag and marinate for 4-6 hours. I did 20 minutes tumbling at 26 inHg and the skirt doubled in size. Basicly it would have made a mighty good thick sliced beef jerky if i dehydrated it, lol. That said, i need to rethink the marinades and brines for meats and poultry if im going to get the hang of this vacuum tumbler. I tried to research this info, and there really isn’t much info out there likes charts for times on thickness, and salinity levels.
Anyone here with some experience on more commercial vacuum tumblers that pull 26-29 inHg? I believe the more home use models dont pull above 15. I could be wrong.
Thanks
Mike
What a story.
Jonathon
Send this man a care package, he deserves it for being a pioneer member.
Ok, you didn’t list any dry rub. Either way, the answer to your question, especially with a large cut like a pork butt, is there is no such thing as too much bark, the answer is always, not enough bark. If i could, i would have every bite have bark.
Thanks. I guess i will add that SCR motor controller. Was holding off till i knew for sure mine was too fast.
Was just going to post the bread trick. One of my family members said they grind fat and keep it frozen, then get it out just before the stuffer is almost finished they run it through the grinder and then into the stuffer till only fat comes out the tube. They said since its still very cold they just refreeze the fat and reuse. I guess its safe, i havent got sick on any of his wild game sausages and snack sticks.
I am loving this Vacuum Tumbler! I did 20 minute garlic dill pickles/peppers and an overnight soak turned out crunchier and better then a 7 day brine. Its amazing how well the vacuum draws the liquids in so quickly.
What i did was a two phase. I pulled 30+ inHg and left it soak for 10 minutes then released the vacuum. Then i pulled another 30+ inHg vacuum and left it soak for another 10 minutes before releasing. The results were instant, but overnight really helped infuse that garlic and dill into the pack of pickled peppers.
You mean 6 hours?
And i thought my math is bad, 
I spoke too soon about the bromelain. I tried it while it was sliced cold. After i warmed it up and added it to a sandwich, you could really tell how juicy and tender the meat really was. It was amazing.
Holy meteorites batman.
Sure. Give me a bit and i’ll snap some pics. I basicly took a fairly inexpensive tumbler and added a fairly cheap vacuum pump, vac guage, some stainless steel fittings for the tank (ball valve and quick push connect) and some brass fittings (for the pump) and some poly tubing.
Maybe you misunderstood my posts.This was a pre packaged boneless picnic roast that came trussed. I only injected it with a solution of Bromelain, MSG, and sodium phosphate, then vacuum tumbled it for 45 minutes just before i put it on the rotisserie.
I Rotisserie it low and slow (about 4 hours) till it reached 155F. I chilled it overnight. And sliced it #5 dial on my Hobart The following day. I only put a small portion in a bag and sous vide it at around 140F for 30 minutes to bring it back up to servering temp. Thats when i really noticed how tender and juicy it really was, as you can see in the pictures i provided. I couldn’t have asked for a better end result for a first attempt using bromelain and sodium phosphate. The flavor was outstanding, not salty at all, just perfect.
glen
I have been using sous vide for over a decade. I built numerous sous vide pid controllers over the years before they became affordable. I am not sure how to join groups, but i would definitely join and contribute to that group as i have vast knowledge of it. Douglas Baldwin is one of the pioneers of sous vide in its early stages.
zbigjeff
No need to appologize. I skim read things too sometimes. Plus, i am new to using this type of forum. I am used to the old style forums without all the extra stuff like live chat, tags and notifications
Sorry Jonathon My Treagar timberline 1300 is Orange and Black. So is our towns football team colors, even all of our street signs are Orange and Black. I hope you appreciate my honestly and still want to help me.
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.
