Need help with sous vide timing and temperature for beef and pork

[Laurentius]

7 hours ago, haresfur said:

Basically anything you want medium-rare but falling apart.

 

Basically pink mush.

[haresfur]

1 minute ago, Laurentius said:

 

Basically pink mush.

 

I don't consider stews and braises to be mush but if all you want to eat is steak...

[TdeV]

11 hours ago, Laurentius said:

What other SV preps take you more than 30 hours?

 

The first time I did Pork Butt at 133ºF for 72 hours it was a revelation.

[rotuts]

my adventures started with the Sous Vide Magic , from Canada !

 

used that controller for jury-rigged smaller systems 

 

for some reason I could not reach back ,  searching ' sous vide ; only gets me this topic.

 

lots of interesting thought , and then ,   Crock 

Edited July 13 by rotuts (log)