Unfortunately I don't have such a fancy sous-vide machine. That seems super easy though. Vacuum packed?I do bottom round in a Souse Vide for 30 hours at 130. Heavily seasoned with SPG makes ti tender, juicy and delicious.
I'm going to try this. I don't have a sous-vide, so I'm going to use my stovetop's smallest burner.I do bottom round in a Souse Vide for 30 hours at 130. Heavily seasoned with SPG makes ti tender, juicy and delicious.
It makes very good jerky. Munching on it right now.... MmmmmI should smoke them to medium rare, cool them and then slice with a meat-slicer. Eye of round is super lean. It doesn't really mater what grade. It's only good sliced deli thin.
Looks delicious.I do mine on the rotisserie. After chilling in the fridge overnight, it gets cut super thin with a slicer.
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Around 125, usually only takes 45 minutes using the rotisserie. Then rest it on the counter for a while before putting into the fridge and slice the next day. After a few cold sandwiches, I make hot ones as you do using au jus for dipping.Looks delicious.
What internal temp do you cook it to?