• Team Orange PK100 Sous Vide Power User

    I agree with Jonathon . It sounds more like a problem with the seal than the bag (although a cruddy bag could have a problem sealing). Try doubling up your seal. That’s what I do when I want to make dadgum sure that the seal holds. I seal like I always do, then move the bag just a hair and seal again so that the second one just overlaps with the first. That always holds.

    As far as a brisket fitting in a Walton’s meat lug, it might or might not. A flat or a point would be no problem at all. A full brisket should work, but a large one might be a tight fit. I’ve seen some 18-20 pound monster briskets, lately, and I might be worried about keeping enough water in there! LOL

    Actually, the larger issue with the meat lug is mounting the sous vide wand. The rim of the meat lug is too broad for just about any wand to mount with its own attached “holder thingy” (I’m not quite through my first coffee, so cut me some vocabulary slack LOL). It shouldn’t be much of a job to rig something up to hold the wand where it needs to be, but that’s something you’d want to deal with before go time.

  • Sous Vide Team Blue Power User Regular Contributors

    Searing after 'Sous Vide". Just wondering what you pros use for searing meat after sous viding the product? My kitchen torch took a dump and am planning on upgrading to a larger unit.

  • Regular Contributors

    My natural gas grill gets up to over 700° so that is what I use to sear.

  • Sous Vide Dry Cured Sausage Traeger Team Blue

    I use the grill as HerbcoFood suggested but also use a SCREAMING hot cast iron pan. If I do cast iron or grill I normally give it an ice bath so it allows me a little more time to get that maillard reaction just the way I like it without overcooking the steak

  • Sous Vide Team Blue Power User Regular Contributors

    Jonathon detter22 I’m with jonathan. The original seal was not proper. I’ve never had one blow out on me while sous vide or a simmer. If you wanted to be 100% sure, just double seal it in 2 diff places. As a further precaution, make sure all surfaces in the “sealing area” are clean and dry. Good luck.

  • Regular Contributors

    I have no idea if this has been discussed before, but I am actually going to fire up the sous vide tonight. I began to ponder about when to season here lately. I usually have been seasoning when I bag it to cook and then seasoning again prior to searing. Has anyone done a side by side taste test of doing the process I just described vs. not seasoning prior to cook and ONLY seasoning just prior to searing?

  • Sous Vide Team Blue Power User Regular Contributors

    HerbcoFood I find that packing in the seasoning before sous vide is a very good choice for sure. My taste buds say: Season before to get the internal protein tasty and then, if you want more kick, season after. But, with just about any protein, I hit it with sea salt to finish it right after searing. Right now, I’m in process of sous viding corned beef that was seasoned with pastrami seasoning from one of our posts right after cold smoking it for 5 hours. Been in the sous vide at 165 for about 20 hours so far. Planning on doing another 7 hours before I throw it in the fridge overnight for proper resting. Have a good day.

  • Sous Vide Dry Cured Sausage Traeger Team Blue

    HerbcoFood said in Sous vide:

    I have no idea if this has been discussed before, but I am actually going to fire up the sous vide tonight. I began to ponder about when to season here lately. I usually have been seasoning when I bag it to cook and then seasoning again prior to searing. Has anyone done a side by side taste test of doing the process I just described vs. not seasoning prior to cook and ONLY seasoning just prior to searing?

    I have done the seasoning before and after and the winner is… depends on which seasoning!

    Salt definitely before bagging. Pepper either way. Herbs like thyme and rosemary before bagging. Garlic I prefer after. Butter or oil ONLY with confit.

  • Sous Vide Team Blue Power User Regular Contributors

    Dr_Pain Loved your approach to “well, depends on the seasoning”. You know that “recipe cooks” will get totally frustrated with that answer. I just smiled because you’re 100% correct.

  • Sous Vide Dry Cured Sausage Traeger Team Blue

    The way I usually approach it (pork, chicken and beef) is this way:

    • Do I want the seasoning to permeate (and possibly alter the taste) OR do I want it as an accent?

    Most often dry brine my steaks because I love the flavor enhancement to be throughout, so using the sousvide helps accelerate and most consistently will enhance the whole steak. On the other hand I like a dry tellicherry pepper grind to sit on top of the steak to offer the floral accent. There are certain proteins that I want to change the taste (like pork and chicken) so I usually throw a whole bunch in the bag to change the flavor profile.

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