S V eye of round for John (well for me buttt)

[Mark R]

2 lb seasoned with Tatonka Dust, Brenarsky's Lot 42(Tanya you listening), College Inn Bold Stock and Butta! Goin 36 hours @130° then ice bath and fridge overnight. Re-Rub then smoke @ 225° till int of 130 - then we see! Sposed to rain so prolly have to use the pellet pooper (GMG Dan Boone).




Soooo I went more like 40 hours, chit happens! Out of SV and in ice bath


Out of de ice bath ready fo rub!


Rubbed up with TATONKA Dust and ground Rosemary~~


1/2 hour rest after 4 hours @ 225° slice test~~~~~ Ahhhhhh!


First slice, Mmmmmmm


Okay, the fork test! Sorry no video but the fork pushed right through!


Really tasty!

[Bearcarver]

Thanks Mark!!

Nice of you to jump right on one of these!!

Now I got two of them to watch!! Gotta know how tender they get!!

Keep the details up if you can---I'll be saving them!!

Bear

[barkonbutts]

Oh yeah, good eating!!

[Slanted88]

coming out of turn 2...yer wide open!

[Fishawn]

Thanks Mark! Be watching this also, and learning

[gracoman]

Great thread Mark.

I SV eye of round very much the same. I generously coat with granulated garlic, granulated onion and crushed black pepper and SV at 132 F for 36 hours. Hit with an ice bath and refrigerate. Be sure to save the bag juice it is gold.

Shave thin for sandwiches or slice off 1/2" thick pieces and lightly fry in butter for dinner. Awesome.

[bigmikey]

Looking forwatd to your results. I used to season pre bagging, but have come to find out it adds nothing to the flavor. Salt is the only thing small enough to penetrate deep into the meat.

[gracoman]

Looking forwatd to your results. I used to season pre bagging, but have come to find out it adds nothing to the flavor. Salt is the only thing small enough to penetrate deep into the meat.

Are you adding a fat to the bag before sealing? I generally pre season and add olive oil.

[Mark R]

I forgot to mention the olive oil, yes I coated it.

[bigmikey]

No totally naked. I'll be honest I'm not that smart about it. All of my info and testing is from the advice from a guy I met on Facebook. He know all of the scientific stuff and following his advice has never failed me yet. Basically everything i done lately gets sv'd naked, cold shocked and cooked as normal up to a temp warm enough to eat. You get all the benefits of sv cooking with the traditional benefits from smoking also.

[Mark R]

I also pre season and add fluid and/or fat. I chill large chunks O meat but not single servings.

[Mark R]

Look at it this way, it can't hurt and might (does) get more seasoning (flavor) into the meat. AND save that fluid!

[Slanted88]

some butter in there, salt...it's amazing to see the juice's racing around @ temp...Linda Lou did the tri-tip's with some over the counter beef stuff...it was dang good...

[bigmikey]

Look at it this way, it can't hurt and might (does) get more seasoning (flavor) into the meat. AND save that fluid!

Youre absolutely right it doesn't hurt, but salt is the only thing penentrating into the meat. The rest is just surface flavor, which I get by seasoning afterwards.

I still haven't tried to do anything with the fluid/purge, but Ive seen there are a bunch of things you can do with that ultra concentrated flavor

http://amazingribs.com/recipes/rubs_...of_brines.html

[HawgHeaven]

I always season before bagging, along with a few pads of butter... IMHO, it adds more flavor. Especially to the au jus. It isn't hurting anything, so why not? Never had a problem with it. Before I go to the grill, I re-season.

Looks like Mark gonna be eating real goooood!