I have a nice USDA Prime Tri-tip from Costco. It was frozen and is now thawing. I plan on dry brining this evening, then vacuum seal and Sous Vide on Monday.
Once it is done in the hot tub I will fast chill and put back into the fridge.
Now, the question... how long can I keep it in the fridge before I finish on a grill? Ideally I would like to finish the cook next Saturday (so it would be 5 days in the fridge).
Is this safe? Comments/suggestions welcome!!!
SV Tri tip is my go to roast. The size is perfect as there are just the two of us at home now.
I just recently did one and it was 5 days in the fridge before finishing. To finish I'll apply my rub and then I bring it up to 115 internal in the smoker set at 225. You can use smoke if you want but that is a personal choice. I go with red oak. Once you hit 115 fire up the grill or chimney to warp 10, add some beef love and finish it off 45-60 seconds per side.
I also dry brine my tri tips before I vacuum seal and freeze them. That way you can drop them into the bath directly.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Easy on the salt for the brine, drain and strain the purge, shock down to chill asap in ice bath. For ultimate freshness reseal (vac) toss in fridge. Throw it back in water bath next Sunday to 115°- 120°, roll out and add rub and Sear.
Or bring up to temp with smoke as stated above. But once chilled I would re vac seal and toss in fridge.
Yeah don't miss that beef love. That is now my favorite thing to add to steaks before searing. I wish I had done it earlier. I did this while I was fishing in Canada. I simply trimmed the fat from the steaks we brought up, then I rendered it down in a cast iron skillet. We had steaks one night, but there was a problem, all I had was salt and some other off seasonings in the rustic cabin. So beef love came to the rescue. It really helped to amp up the flavor, everyone loved it.
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