Heart Sous Vide

TX300mag

TX300mag

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Opened and trimmed three fresh hearts. Seasoned, added butter, and vacuum sealed.
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One seasoned with my go-to cracked sea salt and black pepper. The other two are quick seasoning blends just to experiment: one is a rub and one is a blackened seasoning. We'll see how they turn out.
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Set to 129 degrees. Have to go to Houston today, so hopefully when we get home we'll have tender med-rare hearts ready to sear and eat.

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Hopefully a good report and good pics tonight!




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Let it go 11 hours today before pulling and searing about 30 seconds per side in butter..
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Served on a bed of arugula greens with turnips roasted in duck fat. We were out of avocado oil, so we used duck fat and olive oil for homemade dressing.
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Very pleased overall. I added more rub and blackening before searing. I left the salt and pepper seasoned alone. I think the blackened won.

This one is definitely a winner. VERY good texture, great flavor. I'm pleased.

I put a pork shoulder roast on. We'll see how it turns out in 24 hours.


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Rubbed down a pork shoulder. I didn't add any vegetables to it, but did bury a few garlic cloves. I debated on searing before or not, but since I was in a hurry I didn't. I let it go 27 hours at 140.

Definitely the most moist I've ever had. Still very sliceable, not to pulling degree of doneness. Overall, very pleased. Next time I'm going to try 48 hours or so just to see what it's like.


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TAFKAP":1xlj4997 said:
You have to get pork past 165° to get it to pull.
Click to expand...

I read from multiple sources that it will begin to pull at 48-72 hours at 135-145 sous vide. As that not correct? I started to put it back on last night just to see, but I started something else at lower temp at 5:30 this morning and wouldn't have gotten a lot more time out of it.
 
Oh, I have no idea with respect to sous vide. Here's how I understand it: the pull is achieved after all the intramuscular fat has rendered out. This happens around 165, and is what takes so long to achieve on a smoker. Once the temperature "plateau" has happened, the internal temperature will rise when the marbled fat is all melted.
 
Just a follow up: I put what was left of the pork shoulder back in the water bath at 140 for another 22 hours. It pulled, but was still moist. 48 hours seems like a sweet spot.
 
TX300MAG-- Would you take a look at my electric roaster thread. Got a question on the sous vide probe regarding using it as a sausage poacher in that thread. Also would like to know your opinion of the VP112S vac sealer you have. I fixed my vacmaster pro260 (different thread in the general forum). I was ready to buy the VP112S as a replacement if I couldn't get the 260 fixed.
 
Sorry, just now saw this.

So far so good on the chamber sealer. It works like it should, but I'm hesitatant to give a hardy recommendation since I haven't had it but a couple of months considering the investment. It stays on the counter and gets used several times per day, since operation is easy and bags are inexpensive enough. We use sous vide regularly, so that contributes to use.

Pros:
1. works as advertised, good seal
2. Seals liquids (broth is the only true liquid I regularly seal so far, but it handles marinated meats very well).
3. Hands free after set-up
4. I've used marinade cycle a couple of times, kinda cool
5. Bags are relatively inexpensive
6. Able to seal multiple bags of smaller size

Cons:
1. Made in China
2. Cost
3. BULKY and heavy. I carried it to TN, but elected not to carry it to OH.
4. Takes a little longer to seal than a channel sealer, at least on high settings
5. Have to buy bags in bulk (250, 1000) to get cost down

If I have no problems out of it, I'll be very happy and consider it a good buy.




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Brined several squirrels overnight. After rinsing and drying I rubbed them down with Julio's seasoning and bagged them with butter. Looking back, I had enough duck fat on hand that I should have used it (sort of confit), but it was fine.

140 degrees for 4 hours. When I pulled it, I combined drippings from bags with a Tb flour, a couple Tbs duck fat, a slosh of milk, and extra pepper for a gravy.

I got a skillet hot intending to sear, but it immediately turned to mush. I guess it was the brine expanding too quickly-so we skipped the sear.

Texture and flavor was almost perfect. Poured gravy on top and served.

Overall a success that I will keep working on.


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Thanks for sharing and keeping this post active!!
I tried my first Sous Vide backstrap today (redneck method) and it was great even without a sear.

I will be purchasing an Anova in the next day or two although the redneck method worked just fine.
I was truly shocked at how the flavor and tenderness turned out!!
Anxious to experiment with some other cuts of meats, fish and poultry.

FYI for anyone wanting to try this out without purchasing anything more than a thermometer ($7)....google Sous Vide Redneck Method!
A water thermos/cooler, thermometer and ziplock bags are all you need.
I sliced a backstrap into 1.5" thick fillets, marinated in Italian dressing and Dales seasoning overnight then applied dry seasoning . Heated my water on the stove until 140 degrees, placed meat in the ziploc bag pushing out as much air as possible and poured the water inside the thermos with the "meat bag" and put the lid on for 4 hours. Inserted the temp probe thru the drinking spout!! I lost about 1.5-2 degrees in temp an hour but compensated with more heated water.
I was very pleased with the results, tenderness was there but feel with a lower temp longer time it will be even better!!
I am hooked :)
 
X-Tennessean":1honralj said:
Heated my water on the stove until 140 degrees, placed meat in the ziploc bag pushing out as much air as possible and poured the water inside the thermos with the "meat bag" and put the lid on for 4 hours. Inserted the temp probe thru the drinking spout!! I lost about 1.5-2 degrees in temp an hour but compensated with more heated water.
I was very pleased with the results, tenderness was there but feel with a lower temp longer time it will be even better!!
I am hooked :)
Click to expand...

This would be a excellent way to prepare fresh protein while on the road, or have some waiting for you once you return back to camp/truck from the morning hunt.


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X-Tennessean":2lbmmhc6 said:
Thanks for sharing and keeping this post active!!
I tried my first Sous Vide backstrap today (redneck method) and it was great even without a sear.

I will be purchasing an Anova in the next day or two although the redneck method worked just fine.
I was truly shocked at how the flavor and tenderness turned out!!
Anxious to experiment with some other cuts of meats, fish and poultry.

FYI for anyone wanting to try this out without purchasing anything more than a thermometer ($7)....google Sous Vide Redneck Method!
A water thermos/cooler, thermometer and ziplock bags are all you need.
I sliced a backstrap into 1.5" thick fillets, marinated in Italian dressing and Dales seasoning overnight then applied dry seasoning . Heated my water on the stove until 140 degrees, placed meat in the ziploc bag pushing out as much air as possible and poured the water inside the thermos with the "meat bag" and put the lid on for 4 hours. Inserted the temp probe thru the drinking spout!! I lost about 1.5-2 degrees in temp an hour but compensated with more heated water.
I was very pleased with the results, tenderness was there but feel with a lower temp longer time it will be even better!!
I am hooked :)
Click to expand...

Cool! Thanks for sharing. There's a thermostat control you can get for a slow cooker at around $35 that is supposed to work pretty well, but when Anova ran the circulators for $99 I figured it was good enough. I haven't used a container yet that slowed the Anova down, so that seems to be an advantage as well for large or multiple cuts of meat.

I didn't haul my chamber sealer with me this time, so I dunked ziploc bags in water, too. Worked fine, just like you said.

I've done backstraps at as low as 125 and they turned out great.

Four hours seems to be a sweet spot, or at least where the meat starts really breaking down to very tender.

Please keep me posted-I'm always looking for ideas.


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I keep thinking I need to get a Sous Vide, maybe after I get a pellet grill (Think I'd use this more)
 
I smoked some briskest and pork butts before I left Texas and vacuum sealed them.

I popped them into the water at 130 before I left to go to the stand this afternoon. Hopefully this will be a good way to reheat them for supper in a couple of hours while retaining all the moisture. We'll see I guess!


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