On the last episode of “meat sweats” (https://www.reddit.com/r/sousvide/s/D7uVzKXOcq) I did a chuck for 36hr at 140. This time I dialed up the time and lowered the temp. Honestly, it was delicious, had a brisket-like texture, but I prefer the shorter cook, higher temp, which had a more classic “steak” bite to it. Next time going for 24hrs, 140f. Wish me luck. Also, might need a place to stay because my wife and oldest daughter are tired of my “beef jacuzzi”.
by shadyelian
5 Comments
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Looks great!
So I’ve done this myself. Two times now. Basically same thing you did. (One time I did a lower temp; but close.)
The old “Sir Charles.”
To be clear, don’t misunderstand: it is *delicious*.
My issue then and my question for you is: it turned out a bit dry. I think at that temp and time, it’s nice that it renders the fat, and the meat is tender… but so much juice is lost, it’s just not, well, juicy/moist. It’s dry.
Any thoughts on this? (Maybe you had a different experience.
Lol’d @ beef jacuzzi
Worried about your countertops bro. Put that shit on a towel or cutting board