Sous Vide WHOLE PIG Experiment!

welcome back to Segura everything guys today are the entire pig cook Suvi is it gonna be good I have no idea but we're gonna find out together check it out [Music] I started off by seasoning all my vegetables which were gonna go inside of the PA get stuffing we have carrots which I seasoned with salt pepper and olive oil potatoes which were also seasoned with the same exact seasoning and to finish it off some beautiful onions after seasoning them well I put them inside of the Weber to cook at 450 degrees Fahrenheit for 45 minutes as it was cooking it was time to prepare the pig after defrosting it for several days in a cooler I dried it well and open up the cavity for seasoning to make sure it was gonna fit in the bag I took out all the trotters i seasoned it very well with my favorite seasoning which is salt pepper and garlic powder [Music] then I used my homemade Moho sauce remember exact amount on the description down below I first like to drain the Moho sauce so that he would not get stuck on my injector then I injected as much as I could and wanted to be very flavorful the leftover from the moja just rubbed all over and by that time my vegetables were ready [Music] after removing them from my cooker I stuffed them directly inside of the piglet now there's left to do is to tie it really good and bag it out [Music] I started off with a regular-sized roller this one is a 12 inch roller and let me tell you it works just fine I did have another roller available which is 16 inches wide as you can see here is the difference between them but if you get a 25 pounds piglet like I did the 12 inches sized roller will work just fine but since I have the 16 inches available I'm gonna back with that one so I splitted the first bag so that it would cover the Trotters to ensure that it was not going to puncture the bag then I bagged it with a custom-made 16 inch roller bag [Music] and there you have it a hundred percent ready for Suvi now let me show you my setup for this cook this is a hundred and fifty quart cooler and to keep at exact temperature I'm using four circulators since I couldn't close the lid and I didn't want a lot of evaporation I made my custom lid out of yoga mat material and he worked beautifully I'm cooking his beautiful piglet at a hundred and fifty-five degrees Fahrenheit for ten hours and then for the last three hours I'm raising it to 165 [Music] alright guys I am super excited it is ready now if you're wondering about that time it is kind of weird what I did was I put it at a hundred and fifty-five degrees Fahrenheit for ten hours as soon as I woke up I raised up the temperature to 165 and it has been here for three more hours but enough talking it is ready let's take it out let's do it well guys I know that the meat is gonna taste fantastic but you know with Silvia we always have an issue with the skin and it's always the dilemma and how what is the best way to sear it and I've done it a thousand times so for today I'm going to try two different things and I'm gonna let you guys know which one works best first we're gonna start with a flamethrower I am NOT going to go too hard with the flamethrower I'm just gonna try to go really fast so that it tries to brown the skin a little bit and then if that doesn't work very well we're gonna jump into the heat gun because the heat gun we know it works kind of better but at the same time I don't know what to expect to be honest with you it is an experiment I am going to be basting it a little bit with soy sauce just to give it a nice color but I think it is time for enough talking my mouth and action and do this thing are you ready my mouth that do it let's do this I know it doesn't look that good right now it will definitely look better watch this [Music] I told you guys who was gonna look good everybody what do you think ninja under my hand I think it's awesome Wow looks fantastic let me tell you guys I did not use the heat gun I thought that was going to be necessary but as you can see he was not necessary whatsoever as expected this team is not going to be crispy because you have to be roasting and there I've tried many things to make it crispy before you can see the crispy experiment on the top but at the same time beautiful color beautiful presentation and perfect for the holidays but enough talking are you ready to try it oh yeah all right let's see how it tastes which is the important part [Music] all right we got our meat carved everybody there's no pretty way to do it you just gotta go for it put enough talk on here man everything is pretty about that but that's beautiful it is an awesome little pig in there man right but the carving doesn't anyway do you put the Apple in the mouth no I did you didn't put the Apple in the mouth come on man next time we'll do it this was an experiment to see how it was gonna work out and apparently worked out great thank you a little half Apple so we put on orange orange hey I'll give it a try man oh you should get the part you see here everybody where I put all the mohawk come over here we got a little bit of the Moho sauce everybody that's where you one right there so if you can get one with a moment yeah yeah all right let's go for it oh is it good this is good stuff the meat tender not a flavor Auto flavor ooh super tender it's not porky it's porky but it's not crazy porky like light flavor it's not bacon let's put it that way light flavor and the mohawk got in there like crazy good you can feel the lemon flavor you can feel the pepper flavor awesome awesome awesome you were trying Cuban approve Cuban approved very good Cheers oh it's flavorful mmm so tender mmm salted or falling apart tenderness we get in the fennel here but everything in there would be as tender at this one wow that's good mmm they're more horse sauce is incredible Wow it got really well in them brilliant nice flavor beans really nice flavors mama are you ready to try it it is good I'm drooling over here that's gone I'll give it to me go grandma mom of course a little bit of skin too hmm I proved my MA proof standard juicy flavorful not porky porky but porky enough amazing give it a try guys you know I'm very glad that it turned out the way you did I was very nervous cooking this I gotta be honest with you it's very large I've never experienced a big bag like that and you can do it at home you don't need an extremely large sized bag a regular-sized one will do it just make sure that you tie it really tight and it will fit like I explained on the video but if you have the larger bag is much better and then you just roll it out it is possible to do it it is good it is something special that you're not gonna do it every single day because it takes some work to do it so how big was pork to total with 25 pounds piglet 25 pounds what how long it took endures a week he took 10 hours remember 10 hours at a hundred and fifty-five degrees Fahrenheit and then for the last three hours I raised up the temperature to 165 that's not bad one we do it in there you know when we roasted and stuff like that in kilo it takes a lot longer than that sometimes day 14 hours so kind of almost the same but you're cooking a big big a bigger you could be like 55 60 pound pig probably yeah it depends on the family if it's a big family it's a big family that's it gotta tell you guys I am completely shocked it is worth it I recommend you doing it you're giving it a try for the holiday season because it is not easy to do but it is doable now let me just say this real quick I don't think I needed for circulators I just did it because I had it available to me and I went to sleep as soon as I put it in I went to sleep I think you could do it with just two circulators you won't able to do it with one because I think is too much water to run it but with two you can definitely do it I hope you enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in any of the equipment I use everything is always on the description down below thank you so much for watching Marit Grizzles baby be holidays and a Happy New Year everybody why we're not gonna put any more videos no we will but how many years then bro but you always say happy holidays and Happy New Year's now twice a week of difference there man he's right next week I tell you happy new year this week is Merry Christmas baby and Happy New Year neck with Christmas and a merry new year no Merry Christmas next week is gonna be happy new year so get ready for it I hope well you got the point everybody thank you so much again for watching guys we'll see you on the next one take it you guys are awesome and I love you we out

Channel: Sous Vide Everything

Views: 1,165,153

Rating: 4.8537717 out of 5

Keywords: Sous Vide pig, piglet, how to cook, pig, Sous Vide, pig roast, bbq, grilling, searing, recipe, how to, pork, pork shoulder, bottom butt, porco, leitoa, lechon, Leitão, roast pork, whole pig bbq, big bbq, hog roast, roast pork sandwich, pulled pork, bbq hog

Id: EGjgGJnrQEY

Length: 11min 33sec (693 seconds)

Published: Mon Dec 24 2018

Reddit Comments

[u/midasp]

I have my own little pork belly cooking at the same temperature of 155F for christmas dinner. Does anyone know why he raised the temperature to 165F at the end?