sous vide

twostrokenut

Well-Known Member
been cooking sous vide for about a year now. rocking an anova circulator in a 33qt Coleman stacker about to try the "smokeless pork shoulder" from chefsteps.

anyone else doing this shit?
 

twostrokenut

Well-Known Member
What temp are you going to run it? How long and at what temp will you pasturize it after the sous vide run?
250 for 3 to 4 hours to bark it up in the oven afterwards... recipe says 158 degrees for pulled pork but I'm thinking 165 for pasteurization?
 

Singlemalt

Well-Known Member
250 for 3 to 4 hours to bark it up in the oven afterwards... recipe says 158 degrees for pulled pork but I'm thinking 165 for pasteurization?
That sound good, tho if you want the 158 is ok too. I asked cuz I've seen some SV meat recipes that didn't go over 140 and thats just a warm water bath, perfect for incubating bacteria

edit: 158 seems fine cuz you SV'd at 250
 

twostrokenut

Well-Known Member
That sound good, tho if you want the 158 is ok too. I asked cuz I've seen some SV meat recipes that didn't go over 140 and thats just a warm water bath, perfect for incubating bacteria

edit: 158 seems fine cuz you SV'd at 250
ya some of the ground meat receipies are pretty scary too....
 
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