Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: Libohunden on August 06, 2017, 02:27:57 PM
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Anyone tried bacon wrapped filets in soup vide? My wife stopped by that fancy Aldi's place for the first today and picked up a couple. I thought I would give them a try at 129 for 2 hours. Any experience or opinions out there?
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Didn't get to o cook these last weekend. Will try today. Any opinions on cook time/temp?
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Where is all the souls vide peeps???
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I would think the tricky part is getting the bacon crisp without overcooking the steak, but that is also the case even if you don't sous vide. I haven't tried them, but I think you would cook them following a medium rare to rare filet settings (or however you like your steak cooked). Then instead of searing the flat sides of the steak, focus on searing the bacon/sides instead. I've also seen some recipes that sear the bacon before putting into the bath. Let us know how it goes!
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I ended up doing them at 129 for just over 4 hours (really because I was busy as I was shooting for 2.5). And then seared them for 35 seconds each side. Yeah, the bacon wasn't crispy. But the flavor was incredible! Wish I had gotten a picture. I may play with the time next cook, but 4 hours was pretty darned good!
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I ended up doing them at 129 for just over 4 hours (really because I was busy as I was shooting for 2.5). And then seared them for 35 seconds each side. Yeah, the bacon wasn't crispy. But the flavor was incredible! Wish I had gotten a picture. I may play with the time next cook, but 4 hours was pretty darned good!
That's how I do my ribeye steaks, 129 for 4 hours. I prefer that over the 1 or 2 hour ribeye. I think you did the right thing with the 4 hour. And the bacon would benefit from the longer time.
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Kari, I'll try my Ribeyes at 4 hours next time. I have gone 3-3.5 hours in the past and they have been great too.