I've seen anywhere from 3 hours to 24 hours. I was thinking of doing one for about 7 hours at 135 degrees to get somewhere between medium rare and medium. Any thoughts?
It's a top round. After seeing your guys posts I may go a little longer 10-12 hours. Don't want to go too long and sacrifice nice beefy taste for texture or tenderness. It's about 1" thick.Do you know what cut it is ? London broil is more of a term or method . Either way it's lean like said . I have done flank and chuck pectoral around 9 hours at 132 , then seared in cast iron .
I think if you go 7 at that temp it will be fine . Longer won't hurt .
This is a chuck pec . It's like a brisket flat . This was in the SV around 7 hours at 132 . Hard sear in a dry pan .
Very tender .
The London Broil is from Flank or Top Round and is sliced across the grain on a bias. These are cooked Medium Rare mostly and since thinly sliced 3/16 - 1/4" they are tender pieces. If you SV it till it's meets the pasteurized table you should be good. When making roast beef from EOR, 24 hours is a little soft for running through the food slicer for deli meat so I'll have to try 20 hours to keep the texture firmer.
At an inch or so thick , I think that will work if you're slicing to eat like steak .After seeing your guys posts I may go a little longer 10-12 hours.
Yes, it went to the fridge in an ice bath to cool quickly for the next day. After many hours during a SV sometimes plans change. I always put a big bowl of water in the fridge when I start the SV, then when done into the ice water bath till I get to it within 28 days, being pasteurized.Just like Dried Beef, Bacon, BBB, CB, or anything else, it should go in the freezer 2 or 3 hours before slicing, but that's not because it's mushy.
I've done Eye Round for 21 to 27 hours, Chucky for 21 to 50 hours, and never had anything get Mushy on me.
Bear
Cook is on! I decided at 133 degrees for 14 hours. Seasoned with some Cattleman's Smokehouse rub, Chupacabra rub, fresh garlic, fresh rosemary, a little worcestershire and a few drops of liquid smoke then vac sealed with my old Tilica. Gonna sear in cast iron or start some charcoal haven't decided.
View attachment 482351