Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: Kutch98 on December 17, 2016, 12:20:06 AM
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So my 2nd attempt with the Anova Precision Cooker is going on. I bought a 2.7lb Chuck from Walmart for my first try at this. Didn't wanna go for the good stuff and not have it work out. haha. Marinade is:
1/4 ish cup of Worcester Sauce
2 ish Tbsp of Apple Cider Vinegar
salt and pepper until it looked like enough
twig of Rosemary.
Meat soaked for about 20 hours before going into the cooker around 6:15pm tonight for 72 hours, Monday night. When done Ill toss into a hot skillet to brown the outside.
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Aaaaand now the experiment is possibly ruined. We have 40 mph winds with 50-60mph gusts and the power went out. Only been for about 15 minutes as of now, hopefully it's not much longer.
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Power came back in about 45 minutes ago according to Facebook. When I left and the power was still out it had been about an hour and water temp had cooled to 115. No clue where it was when it came back on. Had been prob 2.5-3hrs without. I'm sure the meats no good.
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Yeah, sadly it is a close call. Sounds like it was up to 130 for more than 112 minutes, so all of the bacteria were dead when your power went out. It was under 120 for less than 4 hours. Bacteria spores start to germinate upon cooling at 120. If you are in doubt, you should probably should not eat it. Do what you think is right.
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Prob just going to toss it. Grabbing a new one on the way home.
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Damn, Jake....you should send your electric co. the bill for your beautiful roasts' untimely demise! >:(
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Haha. Get my $2 back from them. I went and bought a usda chuck roast from Walmart that night. I'm pulling it tomorrow around 6pm. That will be 70 ish hours since it restarted. Should be good enough.
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You'll love the results Jake. :)
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Sooooo, this came out tasting pretty damned good. I wouldn't say prime rib, but a very good chuck roast. Nice and tender. Pulled right apart and tasted amazing.
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Well done, Jake! Looks like the second time was the charm. Cheers
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Looks nice and pink inside. I usually slice in 1/2 to 3/4 inch slices, and serve with au jus, like prime rib. I've never "pulled" it like a roast, because it should be kind of medium-rare inside, more like a steak, but super tender. If you are looking for more of a "roast beef" with shreds, you might consider cooking it at a higher temperature.
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I got a little excited when cutting. Haha. Didn't mean to shred it. A lot of it was falling apart as I pulled it out of the bag and it was in a hot skillet. I will say next time I won't put rosemary in the mix. I couldn't really taste it other than where it had been sitting in the bag.