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Ostrich preparation for sous-vide

Jean_Claude_Chabot_141773

I'm going to sous-vide ostrich filet next sunday. Any recommendation for the amount of salt to add the the meat before bagging. I'd like to use the cooking juice for a pan sauce.

Thank you

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Saad_94717

Typically 1-2% of the weight of the product is the recommended amount for most things. I suppose you will have to cook some and experiment with different seasoning levels to see what works best.

artstype

What cut? Ostrich is very lean, I wonder if a brine might be in order rather than salting.

Jean_Claude_Chabot_141773

It's a triangular muscle on the back of the bird I'm told is the part restaurants prefer. It looks like a flat muscle. I intend to cook it for 3:30 hours at 54C. It is best served rare. I got 9 pieces (4,8kG total). Probably will never cook this again so I can't screw this up. I was thinking of a pan sauce witk black berries as I'm told it accepts berry flavors much like porc does.

cathlabdude1

@Jean_Claude_Chabot_141773 I was wondering how your meal came out and what were your settings that you finally used? Did you brine or salt? What seasoning did you use in the bag? Just plain old Salt and Pepper? Also what did you serve the bird with? Tanks for asking I have been bugging my wife to get some from our butcher. In the USA

Jean_Claude_Chabot_141773

I finally decided on 54C for 60 minutes since individual pieces were about 3 to 4 cm thick. I used 0,75% salt and lots of peper 24 hours before cooking. I did not want to alter the taste with a rub. I seared each pieces on a scorching hot Weber kettle. I served the meat with chimicurri salsa and oven roasted vegetables.

I was tasty, meaty and complimented well the Shiraz we drank and much less gamy than I was expecting. My guests were pleased and I was an instant hero. However I probably won't cook this again. It is obscenely expensive for the value of the experience.

Thanks for your reply

jcchabot