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Eye of round

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    Eye of round

    Dry brined in the vacuum bag for 3 days.

    Appr​ox. 48 hours sous vide. First 33 hours at 131, 126 the last 15 hours. Seared on the Slow 'n Sear.

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    #2
    I'm guessing it was quite tender. Looks fantastic!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      You guessed right. Got it in the freezer for slicing later

    #3
    That looks pretty awesome! Congrats ...

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      #4
      Am I seeing cheese steaks here. Oh boy. Yummy yummy.

      Comment


        #5
        Awww, you're killin' me here, Jerod Broussard ! I'm still waiting for my Joule to arrive! I've never smoked eye of round because it's too tough and too lean for me to do a good job on, but with sous vide, well, that's a gamechanger.

        Enjoy that hunk of deliciousness. I'd be slathering some hot horseradish on it and gobbling it down.

        Kathryn

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        • Gooner-que
          Gooner-que commented
          Editing a comment
          What ecowper said.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Slicing very thin and not cooking past med rare must be the keys. You guys have convinced me. ecowper and Gooner-que. I'm going to look for eye of round (or top/bottom) tomorrow when I go grocery shopping.

        • ecowper
          ecowper commented
          Editing a comment
          Personally I like the top round, but any of them work great fzxdoc. Give it a shot

        #6
        Nice Job! --Ed

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          #7
          Beautiful!

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            #8
            Nicely done!

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              #9
              Beeee-uteeful!

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                #10
                Looks amazing.

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