My most ambitious Souse Vide yet :)

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

So, I’m getting ready to Souse Vide a big, fat, bone in pork roast, @ 145 degrees, for 60 hours !
Followed by 3 hrs of cold smoking, and finally, a nice searing :slight_smile:
Hoping I can just pull the bone right out afterwards, like Guga did on the Souse Vide Everything channel :wink: Basically I’m hoping to make it all just fall apart like pulled pork :slight_smile: Mmmmm…

Will try to post pics of each step… But with the searing (the most dramatic part :wink: ) Ill try to get a short video :slight_smile:

Trying to talk my GF into Keto pizza tonight though :slight_smile:

Have I ever mentioned that I really love eating ? :slight_smile: lol

(Dirty Lazy Keto'er, Sucralose freak ;)) #2

Okay, so I did it, and it came out great :slightly_smiling_face:
It was a 5lb Pork shoulder, bone in.

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Looked like this after 60hrs in the SV at 145 degrees… And a quick sear with the torch… Crazy how fast and easily it seared ? Faster than a 1 lb Ribeye !?
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The bone pulled right out. Super tender… Honestly, it could have been just a tad firmer… It wasn’t mushy, but close. Probably 40-48 hours would have been fine.

Smoking tube in the home made smoker worked fine too, but again, next time, I’ll smoke it before the SV.

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In case you didn’t see the SV Everything video I posted the link to, the home made smoker is just what you see here, with another aluminum tray just like it, clipped on top of this one, in a clam shell arrangement.
I filled that smoking tube with smoking chips, lit the back end with my torch, stuck it back in and it smoked for about 2 1/2 hrs. Worked great :slightly_smiling_face: No hurry now to buy a real smoker.