I'm doing the Thanksgiving turkey sous vide. I'm using this recipe I found
https://www.chefsteps.com/activities...est-feast-ever
I'll let you know how it turns out. I cooked 5 sides and bagged them too. I will heat them up in the immersion bath as well.

As an aside, Amazon has started early Black Friday deals. Anova and a lot of brands I don't know are on sale.
[Reply]

That link looks interesting, Jeff.
Let us know how your turkey turns out.
[Reply]

The turkey was great. Next time I'm gonna cut back on the sugar and salt. It was a bit sweet and salty, but you could tell it tenderize the flesh. Fresh sage too. One or two leaves per quarter so be fine. I browned it all under the broiler. By far the most moist bird I've ever had.
[Reply]

Sounds great — I will have to give it a try!
[Reply]

Made some brisket on Sunday, didn't plan ahead so I only ended up with 12 hours to cook it so I did it at 176* and it turned out pretty good, not fall apart but I wasn't really going for that anyways

The reason for the post is I used the curing salt again, this time not measuring and just using the amount I would have used of regular salt for a rub on the outside. I forgot to take pictures, but when I sliced it the "smoke ring" was more prevalent than the typical red/brown brisket color, really interesting to look at although I couldn't tell any other differences besides aesthetics. I'll probably keep doing it on meats like this if for nothing else than it makes it looks like a smoked brisket, but maybe mix it with some normal salt next time
[Reply]

This is kind of a dangerous practice that could lead to excessive nitrite levels, which could result in health issues. Prauge #1 should used at a max ratio of 1:400 by weight (about 1 tsp per 5 lb of meat) iirc.
[Reply]

I used probably double that, about 1sp for a 2.5LB piece, no extra added for the sear. gonna monitor more closely next time, I remembered reading something about that but I was rushing when I was prepping
[Reply]

I'm supposed to do a pulled pork for Xmas. It's going to rain here the next 3 days, so I'm thinking of trying it sous vide.
Anyone have any success? I know Vin did one and wasn't impressed.
Any tips?
[Reply]

Dom, I tried this recipe a long time back and found it to be good:
http://www.seriouseats.com/recipes/2...er-recipe.html


It's no substitute for stuff cooked in a real smoker, but it beats crock pots by a mile.
[Reply]

Thanks Adam.
That's the recipe that I was looking at, so I'll give it a try.
[Reply]

That looks great Adam. Thanks for sharing that.:-)
[Reply]

I've had luck as well, don't remember the time/temp I used but it turned out great. I think it was the same/similar as what Adam posted, I get a lot of my info from them
[Reply]

I did the pulled pork following the recipe Adam posted and it turned out better than I ever imagined.
Going in I thought it was going to be a fail. I figured the best case scenario would be that they would never ask me to do it again.
I was mistaken.

I substituted salt & pepper with smoked Kosher salt and smoked black pepper in the rub, and didn't use the liquid smoke or Prague Powder that were optional.
You couldn't really taste the smoke, but you could smell it.
The butt split into 2 pieces while I was taking it out of the bag, but since I was roasting in the oven, it wasn't an issue; more surface area for rub.
I couldn't detect a difference in texture, and the meat was tender and juicy.
I did cook it at 170° instead of 165°. Not sure why I didn't follow directions.
Sorry, no pics.
[Reply]

Yum Dom. Amazon post holiday sale has the Bluetooth Anova on sale for 99 bucks. Nice deal for a great tool.:-)
[Reply]

Bet a "smoker gun" would add some smoke flavor!! :-)
[Reply]

Glad to hear it worked out. When I did it, I also skipped the liquid smoke and the instacure #1.

Something I found that works well for smoke in recipes including sous vide, without having to resort to liquid smoke, is smoked onions. These things are sponges for smoke. Just slice up a bunch of brown/yellow onions and throw them on a lightly oiled perforated tray in your pellet grill. Set it to "smoke" - on mine that's about 168F + smoke. And just leave them. Stir them around every few hours for about 8-12 hours.

They won't fully dehydrate, but will get very thin and soft. I use these in sauces, in SV bags, etc. I've changed a few recipes that used liquid smoke to use these instead as even the best quality liquid smoke just tastes chemically weird. You can do a sh!t ton of them too, 5-6 lbs of onions will smoke dry down to a quart zip lock bag with room to spare and they last months in the refrigerator.
[Reply]

Got a beautiful 4.5LB chunk of brisket from the butcher last weekend, putting it into the bath tonight for a 133* 48hr cook so it's ready for dinner Thursday. To try to get a smokey flavor without liquid smoke, yesterday I filled up a container with peeled pearl onions and sliced garlic, and every now and them when I was passing by (probably 10 times total) I filled the container with applewood smoke from my smoking gun. Right now the container smells like smokey garlic, but gonna put those in the SV bag with the brisket, and a heavy coating of salt and pepper on the steak.
[Reply]

looking forward to seeing results! :-)
[Reply]

Better yet, Ben could mail us both a pound..... :-)
[Reply]

Come visit Denver and I'll cook up a full rack of Colorado Lamb :-)
[Reply]