FeChef

I bought an AMAZE N PELLET SMOKER for my MES-30 and never looked back. I do a 50/50 blend of Apple and Alder pellets for just about everything. Family members fight over my Salmon.

Maybe i misunderstood the original post. I assumed the poster meant to pasteurize then refreeze. If the poster meant to thaw to safe temps 40F and below, then refreeze in a short amount of time then i dont see why that would not be safe. I suppose if the food was above 32F for a few days it will eventually spoil if kept refreezing.

I feel the need to address this topic since it is related to sous vide. So, I sous vide alot of chuck roasts for italian beef sandwiches. I freeze them in 2 ounce portions. I make really concentrated beef stock from roasted neck bones (there cheap and gelatinous) and i flash chill in ice water and freeze. When i am ready to make an italian beef sandwich i boil the stock, let it cool down to around 140F and dip the frozen pre sliced beef into the juice in my sous vide vessel. It may sit for a few hours and while this is sitting, that stock is building flavor. After i serve the sandwiches i flash chill and refreeze. Each time i repeat the process, that stock gets better and better and nobody ever gets sick. I also "Top" this stock with "new" stock when it starts to get low from the sliced beef absorbing the juices.

Just wanted to mention that some grocery stores package their meats with a blend of gases that extend the shelf life. Not saying i like the idea but if you are removing meats from these packages to vacuum seal them, you are actually shortening the shelf life. Only vacuum seal if you are going to freeze for consumption at a longer date then whats printed on the packaging, or obviously if the original package was damaged.

In my opinion, its comparing apples to oranges. The best tender short ribs ive made was in my pressure cooker. Hands down better then any version ive made SV. That said, I wouldnt attempt a large piece of meat like a pork shoulder. But a cut like short ribs can be fork tender and still moist and take only an hour to 90 minutes. And the liquid you end up with is a base for a very good sauce.

My favorite dish to make using chuck roast in the instant pot is beef stroganoff. add 2 cups beef stock/broth, add roast and 1 chopped onion, 16oz sliced fresh mushrooms 45 min on manual mode (high pressure) turn off and allow 15 minute to naturally release pressure. remove the roast and cube it, make the sauce in the pot with the juices, flour and sour cream. serve overtop extra wide egg noodles.

Absolutely. The best beef stroganoff ive ever made was in my instant pot. Even the best beef short ribs ive ever had/made was in my instant pot. Check out this coca cola short rib recipe. Its amazing.http://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305 The recipe calls for 30 minutes but i have found better results at 45-60 minutes. And i am not counting the time to come down in pressure. So add an additional 15 minutes for that.

I like salty corned beef. Especially on some rye bread with some good deli brown mustard. But theres too much fat on that brisket you got there. Dont get me wrong, it looks nice and gelatinous and my wife loves fat but too much for me. Just saying, that would be the only issue i would have has with what you got there.

First off, where did Suzee mention Sous vide, she clearly said slow cooker. Also, Suzee didnt say how long it was in the slow cooker. Last time i remember using a slow cooker it would take 8 hours being cooked "gently" in a slow cooker.

I love beef and lamb inbetween rare and med rare but I wont eat chicken or pork if its slightly pink. If you think thats weird, I also wont eat a tuna steak or salmon filet if its on the rare side but i love salmon and tuna sushi.

I was thinking i bet Aldi's has heads for way less then $8. If people want to pay that much good for them, but thats just way too much for a vegetablwe with barely any nutritional value and flavor.

Holy crap $8 ? Definitely glad cauliflower is one of my least favorite vegetable.

Also, that thing is almost as expensive as a mini fridge.

Why would you want to have a cord hanging out of your fridge for weeks?

I have those exact same plates.

5 hours seems low for pork loin. It wont be tender if sliced thick. If its well done it will be tough and dry. I would agree with Rotuts and not go above 135 if you dont mind some pink, if pinkis and issue, then 140 will be barely pink and most likely right at white-ish.

I would make another batch but use a different chile with less heat like cayenne or california chiles. I dont know where to get them fresh and not already dried though.

Manual Hand meat grinder, coarse grinding plate. I got mine for $24.99 from Cabela's.

Not when choice grade ribeye cost $6-$7/lb on sale and goes on sale a lot. Choice grade Chuck roasts rarely goes on sale. Maybe choice grade is beneath you, but not everybody can afford prime grade.

From experience, pork shoulder (butt) cooked for 24 hours @145F does not render fat and break down collagen. So i am hesitant at that temp, aleast in ther 24 hour time frame. I am also a bit concerned that parts of the chuck roast would have a saw dust mealy texture for longer then 24 hour cooking times.

I would have just "wing'd it" a year ago, but for some crazy reason, chuck roast has gone up to $5.99/lb. This cut is no longer a poor mans sous vide prime rib. I can get ribeye for $6.99/lb. Its crazy. If i buy an entire chuck roll i can get it at $3.99/lb so i am thinking of cutting the roll into 3 inch thick roasts and sous vide them for thin slicing on the meat slicer for open faced roast beef sandwiches and hot beef sandwiches..ect..ect. So im just looking for a sure fire sous vide recipe. I mean, isnt that the point of sous vide cooking?

I have done chuck roast sous vide two ways so far.( 24 hours @132F and 24 hours @160F ) one was steak/prime rib like texture and the other shredded beef texture. I am looking for something inbetween where it can easily be pulled apart but still slices nicely on the meat slicer. I also want most of the fat rendered and collagen gelatinous. I know this is a tall order but i figure someone here on egullet has found this happy medium via sous vide.

I didnt read this entire thread because i am surprised with the responces. Have none of you ever made cookies on parchment paper? With enough heat the bottom will get nice and brown. So why would any of you think any othetr food would be any different?

Sounds like you are on top of things. I would also take in to consideration of the source of the meats you are curing just to be sure it is on your end of the process. Heavily wash down the fresh meats you recive before entering your curing room.

Try and get some meaty neck bones from your local butcher. I got alot of meat out of them and the meat was way better then any short ribs i braised. Makes a great stock you can use to make a sauce out of for the meat .