Sous Vide Cold Cuts

So I'd love to make some sous vide cold cuts. Roast beef I could heat up in an au jus, maybe some turkey, but I had a few questions.

1. Is it safe? Supermarket cold cuts hold for quite a while. How long could I hold a sous vide roast beef in the refrigerator for and use for cold cuts before it's not so safe anymore?

2. Can I sous vide and then freeze part of a roast?

Any recipes or comments welcome!

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Comments

Brendan_Lee_56950

You can definitely sous vide then freeze, I used to do this when big roasts were on sale.

The longevity of your cuts is going to depend on how you store them. I would only carve enough for a few days use and then package in a cryovac bag until it's next use. You can add another level of food safety by cooking to pasteurization time/temps.

Lou_34544

Any recipes you'd recommend?

Brendan_Lee_56950

I bet if you treated a beef sirloin roast like the chefsteps pastrami it would be delicious.

Brandon_34695

http://www.drybagsteak.com/shop-umai-charcuterie.php

This is a pretty cool concept. Haven't tried it.

com-chefsteps

Brendan,

How'd you get past the over-tenderization - meat pilling like a wool sweater, if you will - from a big roast if you SVed it to pasteurization? My experience with beef has always been that if I want to pasteurize, I have to keep the cut small or it'll be in the bath so long I'll have meat I can rub to oblivion between my tongue and roof-of-mouth.