Hello.
I am quite new into BBQ world and I just got myself also into sous vide lately. I would like to know your insights and help with proper process of getting Thor's Hammer done right.
My marinade: Coated with LP Worcestershire sauce, Argentinian beef rub and bunch of fresh herbs: Sage, Thyme and Rosemary. It's now in the freezer, but doing this beast next week.
Since I am doing this first time ever and some online recipes says to do at least 48 hours at 74° / 165 °F and smoke it for at least 3 hours. What do you think ? Is this correct or do you have experience with it yourself to help me get this done right, please?
I have Weber Master Touch 57 kettle.
Much appreciated to all of your answers and time checking this out.
Simon
by webnestify
4 Comments
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48 hours at 165 is going to result in a ***severely*** overcooked mush. I do chuck at *137* for 48 hours and it’s wonderfully tender without turning to mush (a preparation called a Sir Charles).
I am personally against freezing nice prize cuts of meat. Freezing fundamentally changes the structure of the meat’s tissues. When meat gets frozen, ice crystals form within and between the cells. Ice expands as it solidifies, which means slicing up and bursting apart the meat from the inside on a microscopic level. Additional freeze-thaw cycles cause cumulative damage as well.
It’s certainly not as bad as sous viding first and then freezing though, which will lead to even worse results.
Instead it would’ve been better to salt the meat along with adding your seasonings. Salt will slow down bacterial growth, and the vacuum sealed meat can sit in the fridge and it would’ve been fine for you to cook next week. The salt will have plenty of time to migrate into the meat’s interior that way. Additionally, that time in the fridge is essentially a form of brining and wet-aging, which allows the meat’s protease enzymes to naturally tenderize it and generate slightly more complex flavors.
165°F for sous vide in my view is too high. The charm of sous vide is that you can cook it at a much lower temperature for a longer period of time, allowing you to get juicier, moister pink meat even with tougher cuts like a Thor’s Hammer. I would personally go around 144°F for 3 days. 150°F for 2 days should give you more fall-apart tender meat, but it won’t be as juicy. I did shortribs at 144°F for 3 days and you barely needed a knife for it, and it retained its pinkness and juiciness wonderfully.
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