Sous Vide temp to initial ' pull apart ? '

[rotuts]

Im a big fan of SV.

 

once the bag is in the bath , time and temp

 

give you what want , over and over again.

 

I have an inclination to lower temps , longer .

 

thus keeping ' jus ' that might be in the bag 

 

in the meat.

 

at what temp , with of course long enough times 

 

would you get the ' beginning ' of ' pull apart  '

 

w the usual two folks.?

 

probably not @ 145 F.?  

 

so Im thinking , early pull apart , at the lowest possible temp

 

as time is not a variable bye of issue.

 

and Im thinking Pork as the meat.

 

and 145 F might be a good temp to try initially.

 

 

[gfweb]

I think it would vary with the cut of meat and the connective tissue.

Pork butt would be much longer than pork tenderloin etc.

 

I do pork butt at 150 for a day and get pretty easy pull apart. Though I usually do it longer

[rotuts]

@gfweb

 

thanks .

 

Im also thinking 150 F.  as a stating point .

 

I don't mind adding time at a lower temp 

 

but as I continue to think about this , for pork butt 

 

Ill use the ' jus ' one way or the other  , paying attention to its salt content.

 

145 F to initial pull apart might have less ' jus ' than 150 F .

 

but as i plan to use it later 

 

Ill start looking into 150F  trimmed pork shoulder 

 

for ........

 

carnitas ?   etc ? 

 

Ill get my mallard bit in a pan , and use the jus.

 

 

Edited March 24 by rotuts (log)

[TdeV]

I do pork shoulder or butt at 133ºF for 3 days.

But I'm not sure I understand what distinction you are making about the meat.

 

[rotuts]

there is pull apart tender

 

and meat @ 130.1 , until tender

 

it won't pull apart

 

ita more like a very tender steak

 

what do you do with that meat 

 

Im very interested,

 

pre season ?  some not ?

 

what do you then make with it ?

[cdh]

For pull-apart, you want the collagen connective tissue to decompose into gelatin, which is not as good a glue.  As I recall, 140F is where collagen starts to fall apart, so 140+ and a good long time should get you there...

 

Read more here: https://www.chefsteps.com/forum/posts/collagen-conversion-what-is-the-threshold-temperature-3

Edited March 24 by cdh (log)

[rotuts]

@cdh

 

thanks.  that's very helpful .