Sous vide

[Slimpicker]

i wouldn't spend $50 but not sure really...
this is to Sous Vide the brisket???

 

[RustyJake]

i wouldn't spend $50 but not sure really...
this is to Sous Vide the brisket???

Nothing I cheap up here Slim, it's part of the joy of being north of the 49th parallel. You convert that to US $ and it is probably under $30. The Foodsaver expanded rolls are only $38 CDN

I want the bag to finish the MSM and I would like to try a brisket at 135 for 30 hours and the reverse sear it on the gas grill. I also want to try a turkey, finishing it in my oil less deep fryer to crisp the skin.
I don't want to mess with a modified bag because there are too many variables. The Ziploc bags large enough to sous vide these in are prone to leak.
The bags wouldn't be used every day so the price is weighed into it's useage.

 

[Slimpicker]

Well, I like the ones that at least SAY good to 280°

 

[RemE]

I had no idea that expandable bags existed, thanks for the introduction!

Two 16ft rolls of pleated bag material, $25

FoodSaver 11" x 16' Expandable Heat-Seal Rolls, Clear https://www.amazon.com/dp/B00851QSDO/ref=cm_sw_r_cp_api_glt_fabc_AH7BS0P5VNE37YCS3QXE

 

[Thorasta]

I've done it a couple of times to leftover brisket and pulled pork. Been happy with results.

Basically I:
vacuum pack the leftovers and freeze.

Thaw it, put it in water in my instapot on the warm setting (I think warm on mine is about 145 degrees, newer ones have a sous vide setting, if I remember, ideal temp is somewhere between 145 and 175) and leave it there an hour per inch of thickness, perhaps 30-60 minutes longer.

cut open vacuum bag and eat.

result:
Bark was still almost as good as it was originally, brisket is still juicy.

 

[RustyJake]

I had no idea that expandable bags existed, thanks for the introduction!

Two 16ft rolls of pleated bag material, $25

FoodSaver 11" x 16' Expandable Heat-Seal Rolls, Clear https://www.amazon.com/dp/B00851QSDO/ref=cm_sw_r_cp_api_glt_fabc_AH7BS0P5VNE37YCS3QXE

Yeah, I didn't either until I started searching today for solutions. Figured it would help on the dry brining as well. The vacuum should open the pours on the meat and allow the brine to get in further and quicker as well.
I may try these as the cost isn't horrible really and I can cut to length as required

 

[magoo40]

After my large Ziploc bag leaking on my Montreal Smoked Meat, I have been looking for vacuum bag options. (Consensus online seems to indicate the large Ziploc bags seams let go after being heated).
I have seen people recommending making a 'Frankenbag' by cutting seems and resealing, but that sounds like an added risk with extra seals that could leak.
Has anyone found a viable option for a bag that will fit a complete packer brisket?
I have been looking at these

FoodSaver 11" Expandable Heat Seal Rolls, 2pk : Amazon.ca: Home

FoodSaver 11" Expandable Heat Seal Rolls, 2pk : Amazon.ca: Home

www.amazon.ca

11×20×5.8 Inch Expandable Vacuum Sealer Food Storage Bags,Extend Turkey Organ Style Heatable Vacuum Sealer Bags Added 5.8'' Expand High Design,Withstand High Temperature UP 280°F(10 Pcs) : Amazon.ca: Home

11×20×5.8 Inch Expandable Vacuum Sealer Food Storage Bags,Extend Turkey Organ Style Heatable Vacuum Sealer Bags Added 5.8'' Expand High Design,Withstand High Temperature UP 280°F(10 Pcs) : Amazon.ca: Home

www.amazon.ca

Cabela's has an extra wide bag, not pleated, that may be another option as well
Looking to see if anyone has tried any of these or has any suggestions.

I always double seal, after the vac and seal cycle I hit the seal button again.

 

[Dan-H]

Had tri tip on the smoker (180F to 190F) for a thursday dinner when plans changed last minute. I kept smoking until it reached 120 F internal, then pulled it off, wrapped it in foil and refrigerated it. It "felt" very rare so I knew I'd have some wiggle room on the reheat.

Sous vide turned out to be my weapon of choice.

Friday afternoon I cut the tri tip in half so each half would easily fit in a gallon size zip lock freezer bags. I set water temp to 135, and let them soak for about an hour. I removed them from the water, and headed to a friends house. 20 mins later I reverse seared them on their gasser.

I think they were more evenly cooked than normal. I might have to try the sous vide again.

Pic on the cutting board was before the sous vide.

 

[RustyJake]

I always double seal, after the vac and seal cycle I hit the seal button again.

There was no way to do that on the Ziploc. I usually double seal all the stuff I sous vide. Lay down a second seal as opposed to going over the initial seal.
This Ziploc was the only thing that would fit a full packer brisket. I did it before but didn't sous vide the first time. The sous vide had their seal compromised by the heat of the sous vide cook over the 24 hours

 

[RemE]

When reheating some smoked Mac and cheese, I was just using a pot but the bag wanted to float, badly!

For larger amounts of food I have the Sous Vide container with hold down grate. But for quick small reheats I found these magnets, work great with my aluminum pot to hold things down. Plus, you can slide the food up to the top by moving the outside magnet when ready.

[4 pack] Sous Vide Magnets to... https://www.amazon.com/dp/B08PC97YHL?ref=ppx_pop_mob_ap_share

 

[Slimpicker]

When reheating some smoked Mac and cheese, I was just using a pot but the bag wanted to float, badly!

For larger amounts of food I have the Sous Vide container with hold down grate. But for quick small reheats I found these magnets, work great with my aluminum pot to hold things down. Plus, you can slide the food up to the top by moving the outside magnet when ready.

[4 pack] Sous Vide Magnets to... https://www.amazon.com/dp/B08PC97YHL?ref=ppx_pop_mob_ap_share

But none of my food is magnetic!!!

 

[This Charring Man]

First sous vide cook. London broil from Whole Foods, slathered in Wagyu tallow and Spice House Brisket of Love rub and a bit of liquid smoke. 18 hrs @ 132° and finished in a hot pan with more tallow. Wife made guac and mango salsa. Damn good. Texture on the beef was perfect.

 

[Slimpicker]

So OKAY, QUESTION????

Sous Vide doesn't exactly keep the blood red....
My quandary:

I'm doing a Prime Rib Roast any day now, my plan is to eat one big slice for me, and FREEZE (I thought) 1" slices for during Deer Season and Sous Vide them for a killer dinner....
But I will be freezing nice looking medium rare slices of Prime Rib and Sous Vide will turn what you see brown... (yes still RED on the inside but brown on the surface)

What do I do??? Do I actually NOT SLICE and freeze a cooked 4lb chunk of meat, Sous Vide it for much longer to thaw and bring back to 130° and THEN slice there...??? In order to at least get the RED meat again???

 

[Murphy's Law]

I am not a SV master chef and I don’t play one on TV but I’d freeze the full chunk and cut when you bring it back to life.

My thinking is to reduce the surface area as much as possible.

 

[This Charring Man]

I would freeze it whole, sous vide until serving temp and then slice. Keep in mind, this was my 1st sous vide cook, but the science suggests that the meat will still retain it's pink appearance if not exposed to oxygen as long as the temp doesn't cook it more. I'd roll with 130° to reheat.