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» BBQ Weekend...
24 hr Beef Brisket. EmptyFri Mar 01, 2019 6:27 am by Icefever

» SOS - Save or Stillini
24 hr Beef Brisket. EmptyMon Feb 18, 2019 8:40 am by Mash

» Anyone for Stilton.
24 hr Beef Brisket. EmptyThu Jan 17, 2019 4:34 am by Icefever

» Today on the grill...
24 hr Beef Brisket. EmptyTue Dec 18, 2018 9:18 pm by Mark85

» Cheddar cheese.
24 hr Beef Brisket. EmptySun Nov 18, 2018 6:45 am by Icefever

» UDS.............
24 hr Beef Brisket. EmptyThu Oct 11, 2018 4:54 pm by Icefever

» BBQ Weekend...
24 hr Beef Brisket. EmptyTue Sep 04, 2018 3:25 pm by Icefever

» It's Smoking cheese day.........
24 hr Beef Brisket. EmptySun Sep 02, 2018 3:34 am by Icefever

» RE-named section.
24 hr Beef Brisket. EmptySat Aug 18, 2018 8:10 am by Icefever

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      24 hr Beef Brisket.

      Icefever
      Icefever
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      24 hr Beef Brisket. Empty 24 hr Beef Brisket.

      Post by Icefever on Sun Aug 12, 2018 7:02 pm

      Last but not least sous vide beef...set at 74c for 24 hours. We had that for dinner today, it came out like pastrami....cooked to a T...soft, succulent and the taste wow.

      We've done pork many times but never beef that long, but that's what it'll be in the future.

      24 hr Beef Brisket. 20180812_094335

      24 hr Beef Brisket. 20180812_094339
      garfield sober
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      Post by garfield sober on Sun Aug 12, 2018 7:53 pm

      Nice one old boy. How did you prep that one???
      Icefever
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      Post by Icefever on Mon Aug 13, 2018 1:43 am

      garfield sober wrote:Nice one old boy. How did you prep that one???

      Nothing much, seasoning and a quarter an onion, into a vac pack bag and let her go for 24. One of my favorite meats is Pastrami and this was almost one just without the spices that go into it.
      Mash
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      Post by Mash on Mon Aug 13, 2018 9:12 am

      Sous Vide machine or BM?  Only tried pork once and it came out as tough as the sole of a Roman legionnaires scandal.

      What am I doing wrong?
      Mark85
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      Post by Mark85 on Mon Aug 13, 2018 10:32 am

      I use an Anova. 
      Enough time and the right temp will make anything tender Mash. I like my pork shoulder done in the low 70s for 24hrs. It can be sliced but is very tender. If you want it to pull it needs to be cooked over 80c.
      A pork tenderloin on the other hand is actually really nice medium rare cooked at about 55c for 3 hours then seared.

      I’m quite fond of a cheap lean beef cut like topside done at 55c for 24hrs. It stays red in the middle but has that slow roasted beef flavour and is SUPER tender
      Mash
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      Post by Mash on Mon Aug 13, 2018 11:33 am

      Thanks.

      Are there and good books/pdf guides etc about on the subject?
      Mark85
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      Post by Mark85 on Mon Aug 13, 2018 11:55 am

      Don’t know about books but there’s a good anova app that controls my device from my phone that comes with a huge library of recipes. Experimenting on your own is fun though too. There are also a few good sous vide Facebook groups.

      All you really need is two bits of information - Time and Temp for whatever it is you are cooking.
      Icefever
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      Post by Icefever on Mon Aug 13, 2018 1:13 pm


      + 1 with Mark....nice to see there are others out there... Very Happy

      Links for you Mash..https://www.sousvidetools.com/calculator/

      https://anovaculinary.com/anova-sous-vide-time-temperature-guide/

      That's the one from Anova.
      Mash
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      Post by Mash on Mon Aug 13, 2018 5:55 pm

      ooooooooooooooo nice one ta. And I see the app is also the recipe book got it.
      Icefever
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      Post by Icefever on Tue Aug 14, 2018 1:18 am

      Mash
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      Post by Mash on Tue Aug 14, 2018 7:01 am

      For the mo I am going to stick with the BM. We tend to batch cook does SV stuff freeze ok?

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