BBQfirefighter148
Knows what a fatty is.
Guys I am cooking a beef eye round. What temp should I bring it to? Thanks
It's easy to cook it further. Un-cooking, that's very difficult.Round is pretty lean. I would pull at 130.
If anyone has a Sous vide, or immersion cooker, make a roast beef in that!!!! Changed my world!!
I sous vide to 125 (18 hrs), then sear.
This is a great way to cook, but I would caution against an extended cook below 130 for food safety, especially with a vacuum bag anaerobic environment. I am not positive 125 is dangerous, but all the published data I have seen suggests 130 is the minimum.
This is a great way to cook, but I would caution against an extended cook below 130 for food safety, especially with a vacuum bag anaerobic environment. I am not positive 125 is dangerous, but all the published data I have seen suggests 130 is the minimum.
Do you have something on this?
I thought it was a combination of time and temp.
I often cook roasts at 127* for 48 hrs
I don’t have anything handy that is definitive but in addition to Baldwin, I have read studies from the CDC and the UK equivalent of the FDA and a couple university studies and I think they all had pasteurization starting at 130 or maybe 129 with times in hours/tens of minutes. That doesn’t mean 127 for over 24 hours won’t also work (to kill the bugs), but I haven’t seen a source that says it will either. Just putting the caution out there because once you introduce the vacuum bag and an anaerobic environment, the risk for botulism goes way up.
However you cook it, very thin slicing is a must.