My First SV Chuck Roast

[Bearcarver]

Bear, that must have really been a tough piece to begin with. :) The only problem I have with doing very long cooks with steak like meat is the meat tends to lose it's texture. I tried various times with the LB cuts and anything over about 12 hrs made the meat kind of soft feeling, without the texture of steak. For me the 10 hrs is kind of the sweet spot. Give your long cook a try and see what you think. BTW I looked at your sig and I was at Pleiku, Chu Lai and Qui Nhon 67-68, C Troop, 7th Squadron, 17th Armored Air Cav.

Yup---Could have been the meat. When I get another one, I'll probably try 18. Then if that's too long, I'll drop to 14, and adjust from there. That's my normal procedure to try to find my sweet spot, but like you say, an extra tough piece of meat can mess that method up. Thanks for your reply.

My brother was in Qui Nhon 16 1/2 months in 65-66, as an MP "66" MPs.

Welcome Home!

Bear

 

[johnmeyer]

I am really surprised the chicken came out no better than "so-so." I've done chicken breasts several times, cooked to 143, and they were the best white-meat chicken I've ever had. I would never make chicken for chicken salad any other way.

SV is all about temperature and time. Most of the focus is on temp, but time is also really important. Some people think you can cook almost forever, but the meat will start to get mushy if cooked for too many hours. On the other end, at the low temps involved, you definitely need to make sure it sits at the final temp for long enough that the meat beings to break down and get tender.

 

[Bearcarver]

What chicken came out so-so. Everything on this thread is "Chuck Roast".

While you're here, John, Have you run across a "Pasteurization" chart in Fahrenheit??
All I have found are Celsius.

Bear

 

[johnmeyer]

What chicken came out so-so. Everything on this thread is "Chuck Roast".

It is in the second paragraph of the original post. He started by talking about other SV cooks he's done and
then said, "First thing I did was chicken, turned out OK, not exceptional but tender, juicy and OK." So, I was responding to that.

While you're here, John, Have you run across a "Pasteurization" chart in Fahrenheit?? All I have found are Celsius. -- Bear

It depends on what you are looking for. There is this one that I've posted before:

20150610-sous-vide-chicken-guide-pasteurization-ch

• johnmeyer
• Dec 13, 2015

It shows pasteurization at different temperatures (in F), showing how long the food must be at that temperature in order to be safe.

Is this what you were looking for?

 

[Bearcarver]

Not really,
The one I liked was a Box Table with the Type of food & the Thickness & the time it needs to be safe.

Did me absolutely No Good, because the Thicknesses were in "mm" and the Temps were in C°.

Those two things, along with Soccer were not taught when & where I went to school.

Bear

 

[johnmeyer]

Not really,
The one I liked was a Box Table with the Type of food & the Thickness & the time it needs to be safe.

Did me absolutely No Good, because the Thicknesses were in "mm" and the Temps were in C°.

Those two things, along with Soccer were not taught when & where I went to school.

Bear

OK, based on your description, I found this one:

Polyscience Temperature Guide

 

[Bearcarver]

That's more like it, John! "Inches" & "°F"
Saved the Link.

Thanks.

Bear

 

[SmokyMose]

I haven’t been all that impressed with pork in mine, either, except for some Char Siu I made with pork shoulder. I think it has to do with the fat content. A long cook with beef (or butt) lets the fat meld with the meat. Next time cook first and then sear and see what happens.
You might also let it cool just a tad before searing so you don’t overlook it on the grill....
BTW; What temp did you SV it?

 

[SmokyMose]

I meant over cook, not overlook. Sorry.