M3 Magic Rump Roast SV Style "COMPLETED"

[HighOnSmoke]

I had a 4 pound rump roast in the freezer begging to be cooked. After I defrosted it I trimmed the
silver skin and excess lumpy fat off the top. I put it on the Performer for 2 hours of cold smoke,
using the 6” tube. I used oak pellets. This was done on Sunday, August 3rd.


This is what it looked like after 2 hours. The kitchen smelled wonderful!


I seasoned it with the Magic combo of M3 and WOW.  I went with 60 M3 and 40 WOW this time.


All bagged up and into the refrigerator.


After seeing all the awesome cooks that have been done Sous Vide and after talking quite a bit with
Tim and Art I took the plunge and bought the Dorkfood DSV. UPS delivered this a couple hours ago.


Into the water bath for 52 hours at 132 degrees.


More to follow late Wednesday.

[sliding_billy]

All of a sudden I feel so uncool for not having an SV device. 

[Las Vegan Cajun]

All of a sudden I feel so uncool for not having an SV device. 

I'm sure you can find a support group in your area. LOL!!! 

[Pappymn]

[N. Ontario Smoker]

How do you know it's got to cook for 52 hours? I assume it goes by weight, right?

[TMB]

Question.....

You cold smoked it for 2 hrs, what was the temp of the roast?

 Do you not worry about it being above 40 degrees?  Just asking since you did not use any cure

[HighOnSmoke]

How do you know it's got to cook for 52 hours? I assume it goes by weight, right?

I just guesstimated at that after seeing Teesquare's Bottom round the other day.

Question.....

You cold smoked it for 2 hrs, what was the temp of the roast?

 Do you not worry about it being above 40 degrees?  Just asking since you did not use any cure

Not too worried Tommy. It was still partially frozen and it wasn't very warm when I pulled it off the grill. I have cold smoked
without cure for over 2 hours before without any problems. I probably should have taken the temp when I pulled it but didn't.

[muebe]

That should be real good Mike!

[ACW3]

Watching this one, Mike. I like where you are going with it.

Art

[teesquare]

Question.....

You cold smoked it for 2 hrs, what was the temp of the roast?

 Do you not worry about it being above 40 degrees?  Just asking since you did not use any cure

One of the best parts about Sous Vide is that you can still have "food safe" cooking conditions - because of the length of time you are going to cook the meat, albeit at a significantly lower temp. than we are used to.

[smokendevo]

Code: [Select]

Do you not worry about it being above 40 degrees?


Not too worried Tommy. It was still partially frozen and it wasn't very warm when I pulled it off the grill. I have cold smoked
without cure for over 2 hours before without any problems. I probably should have taken the temp when I pulled it but didn't.

Than maybe I should throw away all my very expensive books from the experts that say not to do this...............people just like to live on the line. You guys really need to research what could happen to you. JUST SAYING

[teesquare]

The research has ALREADY been done. It is called the USDA Guidelines for cooking Sous Vide.

Don't think that I will allow anyone to advise others on cooking in a manner that is endangering anyone. There are TONS of websites that quote safe cooking temps. as per USDA.
The expensive books written by "experts" and  "rules" that you speak of were established based on seconds at those temps... They were also written based on completely different cooking methods I would wager.

Example?....The old  rule about chicken needing to be a minimum of 165F...? That is for a few seconds. If you read the current guidelines - you will see that they now include Sous Vide, and a much lower temp - with a MUCH longer time at that temp. How about chicken breasts at 135F? Sounds scary...? But if you cook them for 3 hours - they are PERFECT... And perfectly tasty for a change.

[smokendevo]

Its not the  Sous Vide that worries me Tee it is the cold smoking you guys seem to think is ok. Read the books on cold smoking.

[teesquare]

I understand what you are saying Devo. But - here is the area of concern: meats above 40F for more than 40 minutes ..right?  I know, it sounds scary.

BUT...what happens is tha the length of time that you cook that piece of meat at - in an Sous Vide cook - would be  ( just an example ) 135 F for several hours. The same bacteria that research shows will be kille din a couple of seconds at 165F - will be just as dead after  "X" number of hours at 135F.

I know this is a new, and foreign concept. It took me a LOT of reading to get comfortable with it. And - I would not feed anyone what I would not eat first. SO - I have tested and tried about everything you can think of Sous Vide.

And - I will make you a bet...if you will read the Sous Vide Section, and - look up some references for cooking guidelines  ( http://www.canadianfoodsafetytraining.com  - tho I am not sure of the exact pages...) and try this method...YOU will be hooked.

THIS is the method that made Thomas Keller and the French Laundry famous as perhaps one of the best restaurants in the world.

Now seriously - would I steer you wrong?

[smokendevo]

Most whole meat can be cold smoked with out any worries between 40-80 degrees F. The longer it sit's in that environment increases the risk. This time of the year it is really hard to keep temps down even with the tube smoker. I have one and know it can raise the temps in my smoker above acceptable temps.
Rule of thumb: Keep meat as cold as possible (40° F or lower) during processing.