Re: Sous vide
Beef eye of round. Covered in spicy rub, smoke setting on the pellet grill for 2 hours, bagged up and SV for 12 hours at 134F. Chilled overnight in the refrigerator, moved to the freezer for an hour or so before running it through the meat slicer this morning. Almost no juice in the bag or shed when slicing.
Very supple, maybe even a bit too soft. I think I need to dial back the cook time a bit or use a larger cut of meat.
Nice smoke ring, boring photo otherwise.
|