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big Sous Vide help question.

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  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1558
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    big Sous Vide help question.

    Going on a hunt in SD. Plans are for significant social distancing and subsequently, no restaurants. Have folding tables, covered canopies, and portable heaters. Doing Barbacoa tacos one night, elk roast another, chicken wings and pheasant taquitos a third night. The first night is "steak night." I'm planning on doing a Sous Vide and finishing with searing on a couple of portable grills and a portable Blackstone.

    My question for the folks here is do I dry brine or pre-season the steaks immediately prior to vacuum sealing. Or, do I seal then cook followed by seasoning prior to searing. Current plan is to seal on Wednesday/Thurday then travel and cook on Friday. Plan is Sous Vide at 132 degrees x 2-3 hours then sear. Will have fried potatoes and carmelized peppers and onions with salad for sides that night. Looking forward to hearing ideas and suggestions.

    Appreciate the help in advance.

    Sweaty Paul
  • tbob4
    Charter Member
    • Nov 2014
    • 2505
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #2
    Dry brine and pre-season before. It's a great question.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1799
      • Charlotte, NC

      #3
      Either way brining before or after. I usually do after patting dry. See below!

      SV at 132 then searing could overcook steak unless you cold chill/shock before searing.

      make sure you pat the steaks DRY before searing. Adding some oil helps searing too!!
      Last edited by scottranda; October 13, 2020, 04:45 AM.

      Comment


      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        Can easily do a bucket of icewater to to shock after the cook immediately prior to cooking. Will most assuredly bat dry prior to searing.
    • surfdog
      Club Member
      • Mar 2016
      • 1167
      • Sunny SoCal
      • Cooking gadgets
        Weber Summit Charcoal Grill Center
        Weber Summit Platinum D6
        Blue Rhino Razor
        Dyna-Glo XL Premium Dual Chamber
        Camp Chef Somerset IV along with their Artisan Pizza Oven 90
        Anova WiFi

        Thermometers
        Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

        Other useful bits...
        KitchenAid 7-qt Pro Line stand mixer
        A Black & Decker food processor that I can't seem to murder
        A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
        Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
        All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
        Weber GBS griddle, pizza stone, and wok
        Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

      #4
      Being from where I am from...I first saw SD and immediately thought San Diego. Then saw portable heaters and thought...well, ok, it’s gonna be in the low 60s and some people don’t like the cold...
      And then there was mention of elk & pheasant...and I thought “Where the #&[[ is he getting elk in San Diego?!” LOL

      I had to go back and start over. Doh!

      So with that...I’m with tbob4 and would probably brine them first. Depending on the seasoning, I would mostly do that before bagging as well.

      Comment


      • mnavarre
        mnavarre commented
        Editing a comment
        “Where the #&[[ is he getting elk in San Diego?!”

        Tip-Top Meats off of Carlsbad Village Drive.

      • mnavarre
        mnavarre commented
        Editing a comment
        Oh, and probably Iowa Meat Farms/Siesel's.

      • surfdog
        surfdog commented
        Editing a comment
        mnavarre Both good possibilities...though I’m not likely to run out and look for elk.
        Though I wouldn’t mind trying it I suppose.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5247
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #5
      FWIW, you may want to read this article from Kosher Dosher's blog. His experiments with sous vide are always interesting.

      https://kosherdosher3.blogspot.com/2...xperiment.html

      His bottom line recommendation is to dry brine for 6 hours, and if the dry brine is for more than 6 hours, decrease the amount of salt used by half to two-thirds because the salt penetrates so well that less is required. He recommends dry brining more for flavor than for moisture retention. This is what he says about that:

      Dry-brining can reduce moisture loss but only under certain conditions.... time and temp variables need to be considered. As you increase the time in water bath more moisture will be lost. In addition if you increase the temp of the SV more moisture will be drawn out. In my opinion dry brining gives a flavor boost and increases the flavor of beef.

      Kathryn

      Comment

      • drobinson003
        Club Member
        • Jul 2019
        • 91

        #6
        Always dry brine first and then vacuum seal after adding pepper.

        Comment

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        Meat-Up in Memphis 2021

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