I'm still new at this SV thing. So there's some feeling around in the dark, reading online, and a lot of listening to the multitude of successes and the occasional klunker from this community. We learn from each other, and are better for it!
For instance, last time I sv'ed beef shorties, they were in a 132F tub for 72 hrs, dried, and promptly seared on a hot pan.
They were the best I had had to that point. I posted that cook and the results. Mike (Muebe) commented that they looked good but he likes 50 hr. ribs better. How could this be when the 72 hr shorties were, well, just short of perfect? My common sense said 'to leave well enough alone', but I had to see why Mike was so matter of fact.
Ok, these were seasoned with EVOO, WOW, and sea salt, vac sealed and froze. Thawed, put in a 135F hot tub for 50 hrs. They then were refrigerated for 24 hrs, dried, and seared under a hot broiler for about 3 min/side, and topped with a reduction of the bag juices, sweet vermouth, and a bit of WOW. Served with oven-fried white sweet potatoes, and sauteed green beans with bacon. Immediately, Mrs Hikerman who is not too fond of beef shorties, said, "I love these, they are the best you have made!" She was right. These are the best! Thanks again Mike!
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