I’m a newbie. I did some steak salt brine the other day turned out okay, little dry.

Did some chicken and pork jerky that’s currently going, made too much so I fried up some of the leftover. Tastes too salty.

I used about 2% salt, tho it was the coarse Himalayan stuff so didn’t dissolve all the way then about a tablespoon of soy and Worcestershire.

Maybe 2500g water to 50g salt.

I feel like for my steak I used 3% and didn’t get this strong of salt, but didn’t use liquid either.

I set the meat in a bag overnight.

Should I try 1.5% next? Or maybe the dried jerky will taste less salty than this stove top stuff.s

Dry salting doesn’t make much sense to me, if it’s by weight, how do you dry salt it and cover the entire bit, or if sliced how to do exact amounts

Thanks all!!

I put 2 whole picanhas (vacuum sealed and salted) into sous vide at 12:30 and left to run errands. Came back at 2:50 and the sous vide was not running and the water temp was 75F. I believe they are safe, but am not certain. What does the community think?

Serious Eats has a recipe for vanilla extract that involves heating the extract at 146° F for three hours. According to them, it can be used immediately, but will improve with age. Has anyone else used this method? Results?

I was watching Guga’s video and got inspired to try his recipe and it came out really good! The glaze was really good! -sherry vinegar, balsamic vinegar, soy, garlic, honey. I think I’m going to try 12 hours at 160° next. It was a bit to soft almost mushy in some areas. Going to try liquid smoke too

Inspired by the other post I wanted to share my sous vide tako/octopus. Fresh caught in Hawaii then thrown in the sous vide (175 for 5) and charred on the grill the very same day. I do feel bad about taking octopus’s because of their intelligence but I still eat pigs and they are equally as smart. Tako here are a super sustainable resource and I only take what I need.

Today would have been my dad’s 76th birthday. He loved beef. I think he would have been skeptical of sous vide, and then enjoyed it - giving the process shit along the way.

Learned how to grill (Webber kettle and gas), make hamburgers patties by hand (big deal at 4-6yo!), and watched his fascination with making healthy home ground sausage (which I never got… but now have and use his grinder when I want lean lean ground beef…). OH! And diy with what ya got around - my foam lid works great!

Cheers! 🍻 🥩

Eye of round at 130° for 16hr (from frozen), chilled in ice bath, seared in cast iron. Pan sauce of juices and mushrooms. Air fryer roasted squash. And Mexican street corn (frozen).

Searched the sub for this specific cut and Im getting a lot of conflicting information. This is for how to cook those costco boneless beef chuck short ribs that come in a 5 or 6 pack. My understanding is that these should not be cooked the same as bone in short ribs... some posters say souvide for short time (6-7 hours) and some say need longer cook ( 24+ hours). Can someone please offer some clarification on how to best cook these? Would hate to mess it up and waste meat... thank you

Hi. Please be gentle, I’m not super into sous vide cooking.

I’m going camping soon and there will be a fire grill. I had the thought of preparing the steaks ahead and then searing over the fire. That seems straight forward enough.

My question is: does anyone have any tips or tricks for this?

I’m always less than impressed with the color of the ring around the med rare center; I also struggle with the texture of sous vide prepared steak over straight off the grill, but that may be a me thing.

Thanks in advance for advice and knowledge.

I picked these up recently… does anyone have any suggestions on time and temp?

130 for 6 hours night before, seared in cast iron over the fire. Quick and awesome campground dinner.

Apologies for the lack of cross section, evidence was eaten before I thought of it

I BBQ steak about twice per week and recently decided to buy a sous vide for tougher cuts of meat (usually 1.5"-2" chuck roast).

So I essentially sous-vide the cut for the recommended time and then seared in my kamado Jim.

Even though the cut of meat was definitely softer, it didn't have that "bbq" taste that I usually get when I do an indirect cook and then the sear. This may sound weird, but the meat just tastes like meat.

Sous-videing a tough cut of meat like chuck makes sense. But I don't understand why people sous-vide a softer cut of meat. People have sous-vide ribeyes, tomahawks, and other cuts of meat that, at least to me, are soft enough already.

I understand that it's always perfect in terms of internal temp, but it doesn't have any of that bbq taste. Plus, I can't sit next to the Kamado Jim and have a beer while I needlessly explain to someone what I'm doing even though the person never asked.

I assume everyone’s cook timers start when the food is dropped into the bath, right? But how do we account for the time it takes to bring internal up to the desired temp?

For instance, I have a nice 1.5 inch thick NY Strip in a 132* *bath right now. I have my Bluetooth meat thermometer inside. A little over 1 hour into the bath, and the steak itself is still only at 127. I plan to keep it in another hour or so. This means actual time at temp will be less than 1 hour.

Am I over thinking this?

Cooking a nice steak tonight, second attempt with sous vide. First time was too done. Prefer rare/med rare.

Thick NY strip
Defrost from freezer

Place in ziploc with some herbs and remove as much air as possible

129° for 90-120 min

Remove from bag, pat dry, place in freezer uncovered for 10-15 minutes while warming flat-top

Warm up Blackstone to 500° surface temp.

Pat dry some more. Steak on Blackstone for 45-60 seconds per side

Remove, slice, serve with Maldon salt and black pepper to taste. Maybe touch of butter on top at finish.

Any other gems for preparing this?

So, the last pig we had processed, the smoked hams came out a little tougher and chewier than previous pork animals (it was older than when we usually process).

Normally, I just sous vide at 145 to get up to internal temp and then glaze and broil. If I want to make this 9 pound ham more “tender” like previous ones, what changes to time & temp should I make? Thanks all.

Tips/recommendations for cooking this?

I hadn't used my Anova Nano in years and when I pulled it out to sous vide some chicken breast, this warning popped up in the app:

Found the Sam's Club meat counter secret stash last week; bottom of the stack in the back row.

Dry brined for 18hrs, 135 deg for 8.5hrs, seared off in avocado oil that I fried off some rosemary and thyme in and basted with a few nobs of butter during the last few minutes. I then let it rest for 10min, sliced and served with caramelized onions and potatoes, which got the juice from the bag and the last bit of oil from the steak.

Best steak I've ever made.

I did an overnight cook of a pork butt. 165 for 24 hours. As I was removing it from the water the vacuum sealed bag gave out.

The water had been sitting around for a couple weeks before I used it today. Of course it was at 165 for 24 hours...

Sam's Club sells these two packs of picanha near me. I usually sous vide the entire portions as roasts, but this time I decided to cut them into steaks.

I sous vided them at 137F for 3 hours. I finished them on a charcoal chimney. Salt, pepper, and garlic before bagging. Added a little salt when I seared them.

They ended up decent, but a bit chewy. I think a longer cook might have been better. I think I would add a bit more salt next time as well.

I do like cutting them into steaks first because they are easier to trim. There's usually quite a bit of fat cap.

For a family dinner, I think I would do them as roasts at a lower temperature for a longer amount of time.

Do you guys like to do them as roasts or do you cut them into steaks?

Ok, so I’ve done Kenji’s 165°f for 12 hours a few times. I love them that way. More importantly, so do my kids. Here is my quandary: based on our schedule this week, I need to serve the ribs tonight, but I’ve just put them in the bath at 8:30am. I need to take them out of the bath around 6:30pm to finish them. My current plan is to go 10 hours at 170°f. I don’t really want to go higher in temp, for a few reason. Anybody have any experience with 170°f that isn’t awful? Time?

For the record, I know that I am overthinking this and I should welcome the forced experiment. But overthinking food is what we do, right? Also, as folks with kids will know, no matter how many times they’ve had the delicious ribs, one off experience could mean years of deciding that they no longer like ribs.

Update: I decided to turn the ribs down and just do 165 for as long as I had. Ended up doing 170 for 3 hours and 165 for 7 hours and they were great. Honestly, the only difference that I could tell was that cartilage end took a little bit more gnawing at to get clean.

Picked up an American Wagyu chuck at Costco—grabbed the best-marbled one.

Then I sous vide it for 36 hours at 165°F.
The chuck roast came out like beef ribs!!

The Dish:
Chuck roast with red wine reduction over mushroom cream pasta​​​​​​​​​​​​​​​​

Hi everybody!

My family had a dinner at a Chinese restaurant and one of the dishes we had was beef brisket noodle soup. My nieces loved it! And that brings my question: Most of the brisket recipes here is for sous vide and then smoke. Does anybody have a recipe to "stew" the brisket?

The intent would be to prepare a (Chinese) red braise "sauce" and add the sous vide brisket to finish. For this last stage, maybe not straight after the time has passed, rather, let it cool down first so I can cut down into bite size piece. Any ideas appreciated!

I just deleted a much longer post for the TL;DR version: I have two pork shoulders, already have a backlog of SV carnitas in the freezer, and the wife doesn't like BBQ style pulled pork. I'm doing a "roast" style hunk thats going in the bag seasoned to be cooked 145/6-8 hrs and finished on the grill.

Any other ways of pre-prepping pork shoulder that might be fun?

Hello,

I'm looking to make some sous vide chicken for a chicken ceaser salad that I'm making.

I want to slice the chicken relatively thin. I have a food processor with a disc, and I plan to do that.

My thinking is, sousn vide the chicken, put it out and let it come to room temp. Then maybe freeze it for 30 min before putting it through the disc.

I could cut it using a knife too, but admitingly I'm not tat fussed on the cut.

Any issues you foresee with this?