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Started By
Message
1
Posted on 1/4/17 at 10:13 pm to Jibbajabba
quote:
What is your dry brine?
Salt the pork chops up really well and place them on a wire rack uncovered in the refrigerator the day before you sous vide them.
Really simple.
Posted on 1/5/17 at 5:51 am to ruzil
I went 140* for an hour and fourteen minutes. It came out fantastic.
Posted on 1/5/17 at 6:38 am to ruzil
and then Im assuming you wash the salt off? What seasoning do you then apply to the chop?
Posted on 1/5/17 at 7:53 am to Janky
Where do y'all buy poke chops that thick?
Posted on 1/5/17 at 8:01 am to Uncle JackD
Albertsons in Broussard in the butcher's case not prepackaged. It was huge and I think it cost me three dollars and some change.
This post was edited on 1/5/17 at 8:02 am
Posted on 1/5/17 at 8:16 am to Janky
I usually buy the whole pork loin at Costco, then cut off the ends about 5 inches in. The rest is where your center cut pork chops come from. I cut them to different thickness. Some for frying that are thinner and thick cut ones to grill or sous vide.
Posted on 1/5/17 at 8:40 am to Janky
I did these about a month ago. They were thick bone-in chops. I did them at 140* for one hour. Sorry I dont have a picture of them cut but I was amazed how juicy they remained. Honestly I don't taste a huge difference when doing beef but pork seems to do really well with sous vide
eta: these were closer to 1.5 inches in thickness so I'd let them go closer to 90 minutes for 2 inches
eta: these were closer to 1.5 inches in thickness so I'd let them go closer to 90 minutes for 2 inches
This post was edited on 1/5/17 at 8:42 am
Posted on 1/5/17 at 8:57 am to Coater
Dems look delicious 
Posted on 1/5/17 at 9:23 am to Janky
I did one last week. I had two frozen pork chops in a zip lock. I threw some seasoning and salad dressing in the bag, reclosed it, and then tossed it in for 140* all day while I was at work. First thing I ever did sous vide and they were so delicous and perfect.
Posted on 1/5/17 at 9:24 am to Napoleon
How do y'all vacuum things with marinade in them without messing up the seal?
Posted on 1/5/17 at 9:27 am to Uncle JackD
pre freeze overnight before you seal
*he didn't vac seal, he just used zip lock
*he didn't vac seal, he just used zip lock
This post was edited on 1/5/17 at 9:28 am
Posted on 1/5/17 at 9:35 am to Salmon
Do y'all notice any difference in using a ziplock vs vacuum?
Posted on 1/5/17 at 9:38 am to Uncle JackD
I haven't
I only vac seal if I'm freezing pre made bags/portions
I only vac seal if I'm freezing pre made bags/portions
Posted on 1/5/17 at 9:42 am to Salmon
Posted on 1/5/17 at 9:44 am to Uncle JackD
I've cooked two things.
The chops, and they were just in a zip-lock. and it worked.
I also cooked a tri-tip roast that I bought pre-seasoned and just cooked it in the bag it came in from Trader Joe's.
The chops, and they were just in a zip-lock. and it worked.
I also cooked a tri-tip roast that I bought pre-seasoned and just cooked it in the bag it came in from Trader Joe's.
Posted on 1/5/17 at 6:18 pm to Napoleon
Operation pork chop was a success. Fried chicken will be next
Posted on 1/5/17 at 8:05 pm to Jibbajabba
quote:
and then Im assuming you wash the salt off? What seasoning do you then apply to the chop?
No, I don't wash it off. I just hit it with pepper, rubbed sage and garlic powder.
I doesn't taste salty at all.
Posted on 1/5/17 at 8:11 pm to Uncle JackD
quote:
How do y'all vacuum things with marinade in them without messing up the seal?
I got this bad boy at William Sonoma
I got sick and tired of my foodsaver brand taking forever/being inconsistent. Got an additional 25% off their listed price for getting their CC.
I routinely vac seal soups with no problem at all. Well worth the expense if you ask me.
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