EXTRA LARGE SOUS VIDE BAGS RECIPES

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SOUS VIDE SAUSAGE - SOUS VIDE RECIPES



Sous Vide Sausage - Sous Vide Recipes image

Just like with chicken and steak, a sausage cooked sous vide can be held for a long time, but not indefinitely. As you begin to hold the meat for longer than around 4 hours or so, it’ll start to take on a mushy, mealy texture. I recommend cooking sausages between 45 minutes and 4 hours. Here's what you'll get at different temperatures when cooking sausage sous vide:At 140°F (60°C): sausage that is extra juicy compared to traditional cooking, but with a softness that some might find bordering on too soft.At 150°F (66°C): sausage is fully firm and extra juicy with a very smooth texture throughout.At 160°F (71°C): sausage has a nearly traditional texture—springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas with the latter starting to turn a little loose and crumbly.

Provided by J. Kenji López-Alt

Total Time 045 minutes

Prep Time 045 minutes

Yield Ingredients for 2

Number Of Ingredients 5

SOUS VIDE BRISKET | UMAMI



Sous Vide Brisket | Umami image

This sous vide brisket recipe uses our special brisket rub and a little time on the grill to create a smokey brisket with bold flavors that is so tender it melts in your mouth.

Provided by Mark Hinds

Categories     Dinner

Total Time 2895 minutes

Prep Time 15 minutes

Cook Time 2880 minutes

Yield 10

Number Of Ingredients 9

4 lbs beef brisket
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
3 tsp smoked paprika
1-1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder
2 tsp salt
1 tsp pepper

Steps:

  • Start by rubbing the brisket down with a mixture of liquid smoke and Worcestershire sauce.
  • In a small dish mix the smoked paprika, garlic, onion, and mustard powders with the salt and pepper. Rub the spice mixture all over the brisket.
  • Seal everything up in a bag and drop the brisket into a 133℉ water bath for 48 hours.
  • Finish the brisket on a medium-high grill for 8 to 10 minutes, turning the brisket regularly. The goal is to develop a nice bark on the outside without overcooking the meat.
  • To serve the brisket, thinly slice it and serve it with a good BBQ sauce on the side.

Nutrition Facts : Calories 286 kcal, CarbohydrateContent 1 g, ProteinContent 37 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 112 mg, SodiumContent 629 mg, ServingSize 1 serving

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