I took about 25 grams of Moo Gloo and used it to bind the same 4 beef cuts, just no chunks this time and no liquid goo, just powder. Round Tip, Brisket point, Sirloin and Chuck Steak. In that order from bottom to top. The meat was hand tenderized with a meat mallet, tightly bound with plastic wrap, then vacuumed sealed for 36 hour in fridge. I decided to make a Mayberry Cheese Steak, meat was to thick for my liking, cheese was wrong and no wit! I plan on partially freezing the small piece, then cutting on slicer and try a French Dip on a new Hogie Roll recipe I found!
Please with the way it bonded. I am going to salt the big piece for 24 hours, then sous vide it at 145° for about 7 hours.
Mayberry Cheese SteakI finally figured out I had it "upside down" when I cut it. The cuts, even beat out in tenderization where not large enough to roll up into a complete circle, so I think there was some shifting. So as I look at the video and stills, the round tip is on bottom and goes almost all the way around but not quite. The brisket (big fat chunk on left) & sirloin (goes all the way to "top" on left) are more pronounced on the left then right and it looks like the chuck steaks got folded in on each other and almost make a roll them selves!
I think flavor is better with chunks, bond is better with strips. Will have to work on chunks!
