Sous vide

[Taco280AI]

Really need to do this more often. Two days ago I did a moose vs elk backstrap taste test. Both came out great. Tonight did the same with deer and it didn't even taste like deer, was tender and fantastic. The wife loved all three.

135 for 1-2 hours, sear, sit, eat.

[builtfordtough]

Sous vide is the real deal! I am not a very good cook but when I cook this way, I look like Chef Ramsey in front of friends and family...

[buglebuster]

Pretty much the only way I cook meat these days

[grimace]

Sous vide is the real deal! I am not a very good cook but when I cook this way, I look like Chef Ramsey in front of friends and family...

Agree. I got one for Christmas. I was surprised I haven't seen more of a following on here.

I have done an extended rest with a brisket, 10 hrs @ 165. I like this because it takes the stress out of timing the finish/rest in a cooler.
I did some 10oz filet mignon steaks that you could cut with a fork.
The other night I did deer back strap, this was the juiciest, tender, not gamey deer I have cooked. Almost as tender as the filet..

I do a quick sear in a cast iron pan . man is it good.



G

[Pnwrider]

My favorite part is when I forget to pull the meat to thaw, just throw it in frozen and add an extra hour or two. No one can even notice a difference.

[grimace]

 Great idea.

Sometimes I season the meat, add veggies and vac pak in  a chamber sealer the night before. Maybe its just me but it seems like the seasoning really gets fused into the meat.

[Duckslayer89]

Do you guys sear before or after

[grimace]

After the Sous Vide

[builtfordtough]

Sear after.  It is really important to make sure all meat is covered by water.  If its above water line, meat is garbage.

[CaNINE]

Been considering getting a sous vide unit. Any recommendations?  How would shanks do with this method?

[ASHQUACK]

Finally invested in one and haven't used it much. Was curious about doing game meat in it. What Temps are you guys using for venison and elk. I sear on my pit boss, seems to add a bit of flavor as well.

[builtfordtough]

I highly recommend the joule.  I just sous vide deer backstraps Sunday.  I set mine at medium rare 132.8 degrees for 1 hr.  All I did was season with Montreal steak seasoning. Seared for 15 seconds all 4 sides.  Probably the best game meat i have ever had. 

[pianoman9701]

When I was in the food business, sous vide cooking was mostly done by professionals. Shortly after they became a household thing, I got one and have used it frequently. I've had an Anova sous vide circulator for 7 or 8 years and use it an average of 3 times a week. Some of the dishes I make sit in the bath for over 24 hours. The circulator is starting to make some noises, so I ordered a new one. $90 for an Anova with WiFi capabilities. You can start dinner from somewhere else with a little advance planning. It's an amazing invention.

[Rainier10]

Gonna have to try this with game meat.

[builtfordtough]

It really is awesome.  Heck my buddy took a cooler and cut a perfect hole in the top to make the joule fit.  He did a prime rib for 36 hrs.  He just had to add more water every 8 hrs or so.  Then smoked it for an hr and seared it.  Im gonna do this next Christmas

[pianoman9701]

It really is awesome.  Heck my buddy took a cooler and cut a perfect hole in the top to make the joule fit.  He did a prime rib for 36 hrs.  He just had to add more water every 8 hrs or so.  Then smoked it for an hr and seared it.  Im gonna do this next Christmas

You can get an 18 qt Cambro food-safe plastic container with a lid for about $20 at Chef'Store (Cash & Carry) and do the same thing without having to ruin a cooler. When I do 24-hour cooks, I don't lose any water at all. I cut a hole in a corner of the lid and can still access the bag.

Walmart sells 2.5 gallon ZipLock bags you can use for larger roasts. If you use ZipLock bags instead of vacuum and have a problem with the bag rising to the surface even after you force the air out, you can add 1 or more table knives to the bag to weigh it down. You can also use a small plate or saucer.

[builtfordtough]

Good ideas Pianoman.

[slavenoid]

It never made my steak game better but I really liked it for cooking big batches of wild game sausage. Allowed me to serve the juiciest brats with the perfect sear every time until my Anova crapped out. Hadn't felt the need to get a new one yet.

[Mtnwalker]

We use ours often. Like others said, being able to toss frozen meat in is awesome for a busy family. Did an 8lb rib roast a couple weekends ago that turned out amazing, soaked over night and flame finished on a hot charcoal grill. We go through homemade herb butter by the pounds in our house 

[WAcoueshunter]

Good ideas Pianoman.

   I need to start using the knife trick, good idea.

[Boss .300 winmag]

It really is awesome.  Heck my buddy took a cooler and cut a perfect hole in the top to make the joule fit.  He did a prime rib for 36 hrs.  He just had to add more water every 8 hrs or so.  Then smoked it for an hr and seared it.  Im gonna do this next Christmas

You can get an 18 qt Cambro food-safe plastic container with a lid for about $20 at Chef'Store (Cash & Carry) and do the same thing without having to ruin a cooler. When I do 24-hour cooks, I don't lose any water at all. I cut a hole in a corner of the lid and can still access the bag.

Walmart sells 2.5 gallon ZipLock bags you can use for larger roasts. If you use ZipLock bags instead of vacuum and have a problem with the bag rising to the surface even after you force the air out, you can add 1 or more table knives to the bag to weigh it down. You can also use a small plate or saucer.

Not big enough for a brisket though.🤣

[WAcoueshunter]

It never made my steak game better but I really liked it for cooking big batches of wild game sausage. Allowed me to serve the juiciest brats with the perfect sear every time until my Anova crapped out. Hadn't felt the need to get a new one yet.

What temp do you set for doing sausage?

[pianoman9701]

It never made my steak game better but I really liked it for cooking big batches of wild game sausage. Allowed me to serve the juiciest brats with the perfect sear every time until my Anova crapped out. Hadn't felt the need to get a new one yet.

What temp do you set for doing sausage?
[/quote

150F https://www.nerdchefs.com/sous-vide-sausage/#:~:text=Preheat%20sous%20vide%20water%20bath%20to%20150%C2%B0.,minutes%2C%20up%20to%203%20hours.

[slavenoid]

It never made my steak game better but I really liked it for cooking big batches of wild game sausage. Allowed me to serve the juiciest brats with the perfect sear every time until my Anova crapped out. Hadn't felt the need to get a new one yet.

What temp do you set for doing sausage?

For brats I would do like 140 for an hour and then brown them up.

[Taco280AI]

Did 70% moose 30% bacon brats tonight at 145 degrees for one hour,  then browned for texture.

[CaNINE]

Ordered up a joule and should arrive on Monday.  A pack of elk steaks thawing the fridge. 

[builtfordtough]

You will not be disappointed.   Just finished dinner with the kids.  Sous vide with the joule some deer steaks.  Wish I would have pulled out another package.   Kids eat too much of the steak and not enough vegetables...

[JDArms1240]

i use a magnet on the inside and stick it to a butter knife on the outside to keep it submerged.  I never thought to put something in the bag to keep it under water.

[WAcoueshunter]

I should mention, I have a buddy who is using sous vide for European mounts too, with amazing results. We’ve traditionally used bucket heaters, but the sous vide circulates the water and allows for controlled temp, so it significantly cuts the time from the bucket heater. But without breaking down the bone like boiling.  He bought a second one for this purpose, so he’s not using his cooking version.

[builtfordtough]

Dang!!! Thats an awesome idea...  I'm buying another 1 now

[GWP]

I should mention, I have a buddy who is using sous vide for European mounts too, with amazing results. We’ve traditionally used bucket heaters, but the sous vide circulates the water and allows for controlled temp, so it significantly cuts the time from the bucket heater. But without breaking down the bone like boiling.  He bought a second one for this purpose, so he’s not using his cooking version.

For the folks that have a quality smoker controller (Auber is one) with a probe, you can put a large pan inside the smoker, immerse the probe in the water and let it heat it up and control the temp. Mine will hold the temp to 1/2 degree. I close off the vent so it holds in all the heat.
I let it heat up and stabilize for 4 hours then drop in the food item and set the lid on top of the pan so less vapor escapes.
It works good and I do not have to buy another item to have stored in the shop.

[CaNINE]

When cooking several steaks at a time I could see benefit to searing with a torch. Any reason I can’t use a propane weed torch for this? 

[pianoman9701]

The yellow propane cans are what's recommended for food. With steaks, I usually pan-sear. 1 minute on each side in a hot skillet.

[jowings22]

I should mention, I have a buddy who is using sous vide for European mounts too, with amazing results. We’ve traditionally used bucket heaters, but the sous vide circulates the water and allows for controlled temp, so it significantly cuts the time from the bucket heater. But without breaking down the bone like boiling.  He bought a second one for this purpose, so he’s not using his cooking version.

I just did this over the weekend. Worked fantastic.

[KillerBeee]

I have a container like Piano Man's. Just to note....I like to put a folded towel under mine while running the sous vide. If you do a higher temp cook, the extended heat transfer from the container to the counter top, or in my case, a large butcher block, can cause delamination issues. Just consider your surface underneath the container. Formica and less expensive counter tops can take a beating.