Cowboy Ribeye tonight for me and my daughter.
Ultimate Steak and Roast
Cooked at 225 degrees till internal temp of 110
Seared about 3 minutes on each side
In the ice bath
Casings stripped and drying
Pulled 2 from sous vide and strait onto buns
Overall rating is excellent! The taste is equal to if not better than the premium hot dogs. If you like Nathans, Hebrew Nation, or any other hot dog with that flavor profile you will love these.
My recipe was:
#5 ground chuck 73/27
.2 oz sure cure
.4 oz smoked meat stabilizer
.2 oz hickory smoke powder
1.2 oz sure gel
4.8 oz Frank and Bologna unit
6.4 oz water
1 1/2 cups ice cubes while in food processor.
Marine Corps 1989-1995. Got a job in manufacturing plant my hometown when I got out. Started in shipping and in 5 years worked my way up to welding, machine operator and then machine programmer. Water tower fabrication company in town needed a AutoCad guy. I went and talked to the owner. Said I have never used AutoCad but I am sure I could figure it out. He took a chance on me and I have been here 20 years last month.
Bob Stehlik Semper Fi brother
I added a pack of the mushroom burger seasoning on my last Waltons order. I love anything mushroom so I figured I would try it. I measured it out and started mixing it in the burger. Then I thought, what happens if I just keep mixing till I get good protein extraction? Figured maybe burger would hold together better. patty’d them up and grilled. What I ended up with was a dang good Salisbury steak burger. Now I can not wait to do it again as a Salisbury steak meal with mashed taters and brown gravy. So if you want easy and great tasting salisbury steak, mushroom burger mix, a little water, and hand mix till sticky.
Decided to try a #5 batch after work tonight. Used smoked meat stabilizer so I could do it all tonight. Watch time and temps like a hawk. 120 for one hour, 140 for one hour, 155 for one hour and twenty minutes, IT 135. Pul from smoker and in to sous vide at 170 degrees. 11 minutes later IT of 165. Checked several and all were good. Pull them out to let bloom. Grabbed tge one oddball small one and cooled it down under faucet real quick for a taste. Perfect snap, perfect texture, and the taste was incredible. Probably the best batch of sticks I have made so far!
Thanks to everyone for all the suggestions and helping me figure it out. I would have never thought to check them after only 10 minutes in the sous vide. I would have given up on this if it wasn’t for everyones encouragement! Thank you all!
Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
The shaker is 2.8 ounces. There is 100 mg of salt per serving x 100 servings in the shaker. That would be 10,000 mg of salt which equals 12.5% or .35 ounces of salt per shaker. I just happen to have one of the ranch and nacho cheese. That is what made me think of them.
Grimpuppy too hot for me and my family, I made a half batch and ended up giving the other half away on here.
I get just a faint heat from it, just really like the flavor. Interesting how spicy things taste to different people. I also love cheese and usually double up what is recommended on most of my stuff. Maybe that tamed it down some.
Before I found Waltons I had been doing jerky for years. I have always used Hi Mountain jerky seasoning. The cure that comes with their kit is 0.625% nitrates. You have to use more of it and it has to sit for 24 hours in the fridge. Then I either cook it in the oven or the smoker at 200 degrees until it hits 160. This is how the instructions that come with it say to do it. I have always had excellent results.
Then I found Walton’s and meatgistics. This is the first time I had heard of bringing it up to 160 fast and then turn temp down and finish till desired texture.
Fast forward to last week. I bought another Hi Mountain kit to make jerky. The box was different shape than before. I opened the kit and noticed the cure pack was a lot smaller and in a foil pack. I opened the cure and it was 6.25% pink cure instead of the previous 0.625% cure. I looked at the directions and noticed they were different. After reading through they say only needed to sit 4 hours now for cure to work but instructed to put in oven at 375 and bring the internal to 160 before smoking or dehydrating. This is a big shift from their previous instructions. So I will assume there is some validity in the bring it to 160 fast method.
Just fyi, not endorsing the brand of seasoning I mentioned. Just what I have always used with good results. With the price of eye of round, hate to experiment with something new. I will someday give excalibur jerky seasoning a try.
Grimpuppy Yes, it was that mix of horror comedy that I like. Somewhat similar, though nowhere near as good as Star Ship Troopers!
I can’t even begin to count how many times I have watched Starship Troopers! Great flick.