Je fais la cuisine sous vide

[Jamie]

this is a superb way to cook brisket. next time I'll take it to 140* and maybe forego smoking prior to sous vide. just add an appropriate amount of liquid smoke to the bag when I vac seal it, then put real smoke on only while finishing over charcoal. it us unreal how moist this brisket is. I fried a piece of it this for breakfast this morning like I would bacon. mighty fine breakfast meat.

 

[MoonLab]

Damn, looks mighty tasty

 

[jagermeister]

Awese update, Jamie. That brisket looks incredible. Bravo.

I have not tried sous vide yet, but I saved a whole deer shoulder just for something like this. It's the blade roast and lower leg all together, vacuum sealed in my freezer. My plan was to borrow my buddy's sous vide device, season and re-seal the shoulder, then cook at 130 degrees in a cooler for 24-30 hours. Then pull and finish in the Weber with smoke. But after reading about your brisket, I'm wondering if 30 hours would be enough time in the sous vide. Any thoughts on this?

 

[Jamie]

that sounds like a interesting cook. it takes a loooong time to break down the collagen, i.e. connective tissues, at lower temps. there is lots of connective tissue on that front shoulder. I'd say 30 hours would be a bare minimum, but you could try to find what people do with a beef blade roast or similar cut and apply that to your venison. I read of people doing a brisket at 130 for 72 hours. at some point the texture of the meat suffers if you go ridiculously long over a prescribed cooking time.

your idea gives me an idea for sous vide shanks instead of braising them. shanks are very tasty, and nothing but connective tissue. perfect for sous vide.

 

[giles]

How’s this been? Seemed like a winter thing to me. Let it do it’s thing while out with the pups, come home to a satisfying meal.

 

[Buckmaster]

I’ve been watching TOO.

 

[Jamie]

old news now, I guess. love cooking stuff this way, and would encourage anyone to try it. last thing I did was three racks of baby backs. now I have some boneless rabbit to try, and have some grandiose plans for squirrel backs cooked sous vide then grilled and made into buffalo rat backs or beer battered/deep fried squirrel backs. I'll get around to some of this stuff when the season ends. it's still killing time. I may try and finish cooking some large sausages in sous vide bath after applying smoke. no guess work with overcooking them or getting them too hot along the way this way.

 

[giles]

Like a stripper...got everyone all interested and then nothing. What if I give you a dollar? Will you start teasing us again?

 

[Buckmaster]

If Dave has a buck...I throw a $5 bill into Jamie’s or Ron’s G-string to help stimulate the dance. It’s winter boys...start cooking some harvest! We are bored!

 

[brock ratcliff]

We sous vide T-bone steaks tonight. Without a doubt, the best steak I’ve ever had. Krista bought them dirt cheap somewhere. Very little marbling in the meat. On first glance I wondered why she bought a cheap piece of dairy cow for dinner. In actuality, no better way to test sous vide and they turned out amazing!

 

[Buckmaster]

Nice! Merry Christmas Brock!

 

[Jamie]

How’s this been? Seemed like a winter thing to me. Let it do it’s thing while out with the pups, come home to a satisfying meal.

definitely not just a winter time thing. being that the immersion circulator is controlled with an app on your phone, you can set it up in advance and start/stop it at will from anywhere you have cellular service or wifi and I have done this a couple of times. for steaks and fish it only takes from 30 minutes to two hours depending on what you are cooking, so for the shorter cooks it isn't much of a help to set it and forget it like on the longer cooks that go overnight or for days. I've been hankering for brisket as we've eaten all that we froze. Imma pick me up a flat this week and get busy.

one of the things I like about this is that once you cook things like ribs, brisket, etc. you can keep them in the fridge for a few days, or freeze them until you are ready to finish and eat. big time saver on stuff that requires several hour to cook/smoke by traditional means.I've only frozen ribs after sous vide, thawed and finished on hot grill, but you could do it with a brisket, pork shoulder, etc. maybe I'll get two or three flats and sous vide them all, freeze a couple to finish later, grill one up to eat now.

 

[Jamie]

resurrecting this thread has motivated me to get on with some cooking experiments with squirrels. there isn't much information on sous vide cooking times and temps for squirrels, so I'm gonna wing it for now. I saved a couple squirrels we got this week to cook tonight. after considering the tiny bits of information on the subject, I think I'm gonna go with 18 hours @ 155* to start with. I've read everything from 4 hours at 140* to 16 hours at 167*. I know it needs to go long on time in order to break down collagen and denature proteins, but the temp is a big question mark. I'm trying to wind up with meat that is tender, but not turned to mush falling off the bone tender. after the sous vide bath, I'm gonna batter and deep fry these like you would chicken, so the meat needs to be firm enough to withstand the additional cooking, which won't be much. full report after we eat tomorrow.

 

[Hedgelj]

Check this out

Sounds good

 

[giles]

This is more like it! From field to plate!!!

 

[Jamie]

Check this out

Sounds good

I have a Joule (by Chefsteps), and that recipe provided one of the few tidbits of information I've been able to glean on the subject. I do similar things with pressure canned squirrel routinely.

 

[Jamie]

deep fried sous vide squirrel is delectable. I almost nailed it flying by the seat of my pants. the back legs were like eating a chicken leg, and as expected, the best part of the squirrel. all the meat was moist and tender, but on the backs and shoulder pieces it was tough to pull away from the bone. I have a base line now, and I think next time (and there is gonna be a next time very soon) I'll stay with the temp at 155, but extend the cooking time to 24 hours instead of 18.

I made beer batter with Drake's. the small plate has small pieces of Chicken of the Woods mushrooms skewered on toothpicks. these were pressure canned, so all I did was drain and dry, batter and fry. they were good, but not as good as fresh. I probably won't do that again. convection roasted herbed Yukon golds as well. I'm giving this dinner an A-. It'll be better next time now that I know what to do.

 

[bowhunter1023]

Looks awesome man!

 

[giles]

Yup, old news...looks disgusting and you shouldn’t have shared that with us.

 

[MoonLab]

Damn. Mouth watering. Looks fugging good