My first experiment involved Sous-Vide VS Reverse Sear and my second experiment was all about Steak and what role did Salt played in the cooking process... seen here Sous-Vide Steak and Salt Experiment. You must be wondering why I would do another experiment with salt and Sous-Vide when I just did one with steak? This one is different because I am using large pieces of meat and the cooking process is longer. And I was curious of course. Both Sirloins will be Sous-Vide at 131 degrees for 9 hours and Ice-Shocked.
"You can add the salt at the same time as the spices. No harm, no foul. It will still penetrate, maybe not as deep, but will travel when it gets wet and warm. But if you can get it on in advance, you give it a head start."
Both Sirloins will be Sous-Vide at 131 degrees for 9 hours and Ice-Shocked.
First- Meat coated with 1% (based on weight of meat) of salt and allowed to Dry-Brine for 5 days. I plan on seasoning the meat after the Sous-Vide process and searing as usual. After the thermal bath the roast will be Ice-Shocked. Of course I will record all the weights. Note- Each sirloin will be coated with 80 grams of rub (no salt) which mostly burns off or drops off.)
Weight Before Trim - 3819 g
Weight After Trim - 3389 g
Weight With Salt (1%) - 3423 g
Weight After 5 days - 3194 g (- 6.7%)
Weight After SV - 3112 g (- 2.56%)
Weight After Sear - 3028 g (-2.69%)
Total Moisture Loss -10.65%
Review- Outstanding. Perfect amount of Salt (1%) which penetrated all the way to the center. The meat was tender and did not exhibit any texture consistent with cured meats.
Weight Before Trim - 3960 g
Weight After Trim - 3529 g
Weight After SV - 3167 g (-10.26%)
Weight After Sear - 3059 g (-3.4%)
Total Moisture Loss -13.32%
Review- With a 2.67 % difference in moisture loss there was not much of a difference that I could discern. Still amazingly good. I am a fan of the dry brine technique more specifically for the taste than I am for the retention of moisture.