Planning First QVQ Cook for Work Picnic

[Potkettleblack]

There's really no reason not to process pork purge the same as beef purge. I find that there aren't very many things that call for pork stock, so I don't think it's really the same level of culinary gold that beef stock is. With SVQ for pulled pork, I just add the unfiltered jus back to the pulled product. Beef stock and broth are more commonly used, so there's more reason to clarify it.

[IFindZeroBadCooks]

I don’t know. Maybe Potkettleblack or Polarbear777 know

[Dr. Pepper]

Why would the purge be treated differently for pork than beef? (Maybe it's a Kosher or Halal thing? 😬)

[IFindZeroBadCooks]

For beef, you want to follow the instructions here:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/200003-sous-vide-technique-purge

For pork, you don’t need to do anything special. I just heated mine up in a saucepan, removed the white fatty bits I could, and then stored and poured for service.

Not sure what the recs are for turkey or chicken.

[Dr. Pepper]

IFindZeroBadCooks First, thanks for the great story/adventure! I’m inspired to QVQ for my next brisket or pork shoulder.
l’ve used Foodsavers for years, and so far have never had one malfunction. The current Costco one is fine, although I never have used the marinade function. (Gimmick?) Just don’t buy one that auto-detects bags you insert. You want one of the clamshell models that allow you to adjust and straighten the bag opening on the sealing bar & vacuum drip tray.
My question for you & fzxdoc & @Potkettleblack is regarding the purge: Do you microwave and filter this purge to remove the albumin and other coagulable proteins?
Thanks,
Daniel

[fzxdoc]

You're making me hungry...

[Troutman]

IFindZeroBadCooks Here's an A Bar N Ranch American Wagyu brisket I busted up into point and flat. Did the point as QVQ.....



...and did that flat as pastrami. Just tell your family there is plenty to go around. On the point you can serve them burnt ends, make brisket spaghetti, do baked potatoes, make brisket enchiladas or the ever popular brisket tacos.

[IFindZeroBadCooks]

Troutman I suggested the brisket / pastrami idea to my family and the response was "so we get less delicious pastrami?"

[Troutman]

IFindZeroBadCooks point cooked as brisket, flat as pastrami is the program I adopted a couple of years ago. Good program 👍

[HawkerXP]

Hell, no more zero_credit make that 100% Credit!

[Draznnl]

Congratulations on a successful venture IFindZeroBadCooks . Happy to read that everything turned out so well.

[IFindZeroBadCooks]

I console myself with the fact that my daughter requested my pastrami for her birthday. No higher honor right? And maybe now I should do QVQ pastrami? I think I should. Do the flat the usual way and the point QVQ…

[Panhead John]

I’d just find a new family.

[IFindZeroBadCooks]

Thanks! I saved a small 5 pound butt for me, myself, and I! It is in the freezer waiting for me. Probably share some with the neighbors too.

[Troutman]

IFindZeroBadCooks Excellent work my man. I’ve got a brisket ready to SVQ over Labor Day weekend. I know what you mean about the family not liking pulled pork or brisket. My solution is to 1) satisfy yourself and 2) freeze the rest for another day !!