SV Bottom round

[bigmikey]

On sale here, bought the whole hunk, 16lbs. Cleaned it up and tried to vac seal, was too wide to fit my bags. Ended up cutting a few chunks off and 7 lbs was biggest piece I could slide into the bag. I also got 1 steak about 1.75", and the rest will be used for jerky.
I'll be doing a 72 hour bath at 129, no seasoning. Then I'll cold shock to under 40°, season and smoke low and slow until 130 or so.

Stay tuned

[gmotoman]

Awaiting eagerly for the results.

[barkonbutts]

Looking good!

[HawgHeaven]

Fine lookin bovine bro! Got some in the freeze box that need attention, thanks for the inspire!

[nickelmore]

I never have 72 plus hours to plan cooks like this.

So how long is it in the smoker after the bath?

[bigmikey]

I'll smoke it at 200-225 and bring it up to 130. I'm guessing about 4 hours

[Bearcarver]

I'm on this Mikey!!

Thanks!

Bear

[Slanted88]

interesting...longest time was 48 hours for me...may hafta get on the hunt for some of this!

[Mark R]

bigmikey, not sure bout the 72 hours? Bestest info I got is max of 48 hours before it turns mush.
I've done 24 and 36 was fine.

[bigmikey]

Did you guys go 129?

[Slanted88]

my lowest was 130°...for 48 but not for this cut...as thick as it is, think it may work...still a rookie with the SV...

[Fishawn]

Be watching, and learning

[bigmikey]

You can tell a lot about tenderness by doing the pinch test. I'll pinch at 48 and see if it's ready. If not I'll go longer but I believe 129x72 is the way to go

[Mark R]

I went 129 and 130.

[HawgHeaven]

Yeah, 72 hours sounds a bit extreme to me. I'm a 130/24 to 48 kinda guy, depending on the cut. I hope it turns oot for ya... anxious to see the results!