Sous vide help, beef and pork

[bowhnter]

We’re having out of town family in and was planning to SV 3 picanha and a whole pork loin.

I only have 1 SV and they need to be at different temps. 130 and 142ish.

How can I do it? Thoughts?

 

[Yellowhair42]

https://sousvideresources.com/2019/01/27/faqs-and-the-norwood-method/

 

[bowhnter]

Thanks! That was helpful and looks like it solves my dilemma.
I’m fairly new to SV. Bookmarked.

 

[cowgirl]

Hope you take pics of the feast, Mike! :grin:

 

[Itsdone]

I would not SV Picanha, or Tri Tip. These cuts are better done hot and fast done med rare. They get chaulky cooked SV for long periods of time.


my 0.2

take it how you like.

 

[TravelingJ]

I've never wanted to sous vide a picanha more in my entire life.

 

[bowhnter]

I haven’t noticed chalky, either whole or cut into steaks.

1 whole pork loin and 2 picanha roasts comin up next weekend.
I need to find a bigger vessel.

 

[Big George's BBQ]

Looking forward to Your Results

 

[PitRow]

Normally you'd do the one to the higher temp first, then lower the temp and add the others and let them all ride until the latter additions are done.


At least that's how I do steaks. Do the wife's to shoe-leather temp, then back it off and add mine for medium rare.


But with such big cuts I'm not sure that'll be efficient, or even work for that matter.

 

[BuffettFan]

I haven’t noticed chalky, either whole or cut into steaks.

1 whole pork loin and 2 picanha roasts comin up next weekend.
I need to find a bigger vessel.

I've used a cooler for a vessel, Mike.
Lid propped open for clearance and towels draped over to help hold the heat in.

Looking forward to the results!

 

[Happy Hapgood]

Sous vide anything. Just make sure to get a good sear on it. My method of choice:

Guaranteed no chalky anything.