Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: icebob on May 22, 2016, 01:23:13 PM
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Want to make a sirloin really tender.... 8hrs @ 130f then seared on the grill :) will now look for those big slab when they get on sale!
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Nice looking steak Bob! An Anova is on my wish list.
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I'm curious about the meat texture, after 8 hours, Bob. I do steaks no longer than 2 hours, and they're very tender. Does that long make the meat mushy? It looks very "smooth" in the pics.
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Not mushy to my taste, it still give some resistance against the teeth...
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Thanks Bob.
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another one yesterday... I'm beginning to like this cut :D pimped it up with some bacon wrapped scallops and some grilled potatoes salad....
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That looks fantastic, Bob! Are you still using 8 hours? That one looks like it has a little firmer texture than the first.
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Yes it was 8 hrs, only difference was that I bought a big piece on special, cut it in nice steaks, , seasoned, dab of butter and froze them in a vacuum bag. I just took out of the freezer and in the water bath... was not as tender as the first one... next frozen one will see 9 or 10 hrs..
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8 hours makes sense. Sirloin tends to have a little more "chew" than other steaks, so the extra time would be a benefit to the texture, and it wouldn't go "mushy" as fast as more tender cuts. It's on my list next time I see a good price on sirloin, which is often on sale.