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Jan 23rd, 2013
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Sous Vide #13822023 12/28/20 03:13 PM
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John175☮ Online Happy OP
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My kiddo bought us a Sous Vide thingy for Christmas.

Does anyone have a "Can't miss" recipe?

I would like to give it a shot....and the knowledge of the TFF on Sous Vide cooking has been well established.

Thanks.

Re: Sous Vide [Re: John175☮] #13824341 12/30/20 02:10 PM
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I’m in the same boat and actually came to this section to look for the same information. I bet it will be great for squirrels and raccoon.


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Re: Sous Vide [Re: Mudshark] #13824843 12/30/20 06:41 PM
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John175☮ Online Happy OP
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Originally Posted by Mudshark
I’m in the same boat and actually came to this section to look for the same information. I bet it will be great for squirrels and raccoon.


We have squirrels up this way but the raccoons mostly live down by the river. I hope someone chimes in with suggestions.

Re: Sous Vide [Re: John175☮] #13824884 12/30/20 07:01 PM
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Originally Posted by John175☮
Originally Posted by Mudshark
I’m in the same boat and actually came to this section to look for the same information. I bet it will be great for squirrels and raccoon.


We have squirrels up this way but the raccoons mostly live down by the river. I hope someone chimes in with suggestions.

Look like a trip to YouTube. Most on here just do fried fish.

Re: Sous Vide [Re: John175☮] #13824948 12/30/20 07:42 PM
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It works great with steaks, set at the temp you like (I prefer 135) then sear them on a hot grill.

Re: Sous Vide [Re: John175☮] #13832692 01/05/21 01:57 PM
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What is the preferred container or vessel to use for a large cut of meat like a brisket?


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Re: Sous Vide [Re: John175☮] #13832717 01/05/21 02:07 PM
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135° water for beef. Forty hours in the sous vide, then a few hours of smoke. Ignore the peanut gallery. Any container that will hold the brisket will work, preferably one with a lid. Cover/insulate it with a couple of towels.

Season the brisket lightly, sous vide, like the pressure cooker makes the most of the seasoning.



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Re: Sous Vide [Re: John175☮] #13832719 01/05/21 02:08 PM
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smooth move Online Content
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wow! a brisket seems awful large. my buddy did a deer rump roast, then sliced it thin, grilled it with mushrooms and covered with cheese and we made philly cheese sandwiches. they were great. we were at deer camp and everything is better at camp.

Last edited by smooth move; 01/05/21 02:09 PM.

es le bon ton roulet
Re: Sous Vide [Re: John175☮] #13833016 01/05/21 05:43 PM
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Steaks by far are the best thing to do. I set mine at 120, let it boil for an hour or two, then throw on the grill to make some char and pull at 130-135. It will turn a tough cut into a really good steak. We shot a Nilgai bull a couple years ago. Everyone was on their high horse about how great it was to eat like steak. It was the chewiest nasty game meat whether we cooked it rare, raw, well done, long, slow, smoked whatever, just hard to eat. I sous vide some one night and it was 10x better than any other way that we tried. Finally made it good to eat.

I've done chicken breast which was great, but you need to sear it otherwise it looks disturbing. I've done shrimp for cocktails and it's great how "crisp" they get. Salmon in the sous vide is awesome, and other saltwater fish turn out well too. I say saltwater because freshwater species have parasites and I don't trust it enough for that. And pork chops, thicker the better always turn out really good, don't have to over cook them and eating a medium porkchop is the only way to do it.

You really need to pay attention to temps and times, lots of info out there.

Word of warning, longer doesn't always mean more tender. Eventually the meat starts breaking down and turns to mush. So don't think, I'll sous vide that sumbitch for 6 hours and it'll be even better.


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Re: Sous Vide [Re: John175☮] #13840437 01/10/21 03:31 PM
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My first attempt was awesome! Did a pork loin for 3 hours at 130. Seared it on the grill for a few minutes and it was the best pork loin I have ever done. Let me rephrase that, it was the first pork lion I haven’t dried out.

I have a pork butt going right now. Typically, my pork butt on the smoker is always great, but I thought I’d try out something new. Will be boiling the butt for 24 hours and finishing on the grill.


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Re: Sous Vide [Re: John175☮] #13840577 01/10/21 04:52 PM
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i've got a couple more rabbits in the freezer. any ideas?


es le bon ton roulet
Re: Sous Vide [Re: Mudshark] #13841374 01/11/21 03:14 AM
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Originally Posted by Mudshark
My first attempt was awesome! Did a pork loin for 3 hours at 130. Seared it on the grill for a few minutes and it was the best pork loin I have ever done. Let me rephrase that, it was the first pork lion I haven’t dried out.

I have a pork butt going right now. Typically, my pork butt on the smoker is always great, but I thought I’d try out something new. Will be boiling the butt for 24 hours and finishing on the grill.



I’m 2 for 2. This meat boiling thing is the real deal. Pork Butt was great. Next, I want to do a duck.


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Re: Sous Vide [Re: John175☮] #13842290 01/11/21 09:39 PM
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Baby back ribs
24 hours at 169 - no sauce yet. And you can separate the ribs and do 4-5 per vacuum pack and cook 3 - 4 packs at a time if you need to it doesn't matter.
take out after 24 hours and brush sauce on and put them in the oven on broil for about 25-30 minutes at about 450, re-brushing with sauce maybe 2 more times. They are fall off the bone and the best ribs my wife and I have ever had. I like to make them after we make something else on the sous vide and its already out. Just take out whatever we just cooked and are eating that night and then throw the ribs in for the next nights supper. Some people call for longer time - up to 48 hours at a slightly lower temperature, but I find the taste changes after 24 hours, the second day they aren't as tasteful.

Re: Sous Vide [Re: balata9999] #13851166 01/18/21 09:00 PM
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Originally Posted by balata9999
Baby back ribs
24 hours at 169 - no sauce yet. And you can separate the ribs and do 4-5 per vacuum pack and cook 3 - 4 packs at a time if you need to it doesn't matter.
take out after 24 hours and brush sauce on and put them in the oven on broil for about 25-30 minutes at about 450, re-brushing with sauce maybe 2 more times. They are fall off the bone and the best ribs my wife and I have ever had. I like to make them after we make something else on the sous vide and its already out. Just take out whatever we just cooked and are eating that night and then throw the ribs in for the next nights supper. Some people call for longer time - up to 48 hours at a slightly lower temperature, but I find the taste changes after 24 hours, the second day they aren't as tasteful.



I have had some spare ribs going to about 20 hours. I’m going to pull them out around 3:30 and let them cool down a bit before I sear them in the oven


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Re: Sous Vide [Re: John175☮] #13855241 01/21/21 06:13 PM
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This man has a lot of Sous Vide recipes on youtube. i have used a few and they were good,

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

Last edited by RNF; 01/21/21 06:15 PM.
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