Sous vide

[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