I just made a sous vide eye of round. It was delicious but bland. I didn’t inject anything into it but want to do another one. Anything stopping me from using a jerky blend to inject into it and any thoughts on the amount to use? I really enjoy the pepper and garlic jerky seasoning and think it would be good in roast beef.

No, nothing for sale. I’m just a home enthusiast. I made hole muscle jerky with a bunch of deer roasts I had in the freezer. When I was taking the meat out of the bag, there was a handful of pieces that fell apart. Not wanting to waste it, I pan fried them and they were fantastic. I did the same with the buffalo wing and the habanero lime. The habanero was a little on the salty side, but the other two tasted good enough to think I did it on purpose. Currently the largest roast I can find in the store around here top out around 5 lbs. I’m thinking about doing a couple 2lb +/- roasts. One at the normal season rate per pound recommendation and one at half. I’m thinking I will follow the ham procedure I followed from your website and see where that lands. A sous vide in a cooler makes for the easiest long cook I have ever done.

Jonathon That seems to be my experience with “Philly” anything. Its good, but not as good as a cheesesteak sandwich. I love those things. And they really are better in Philly. I live in Western PA so you would think that someone might have figured it out here, but there I have never had one as good as when I was in Philly. I recently have figured out a way to make a product like steam umms at home that has fooled most that it wasn’t steak. The few that could tell was because it was made with ground venison. I can’t wait to try it with beef to see the difference.

Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.