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Tried a tri-tip last night for the first time. Cooked at 300-350 until internal was about 110 in the densest part, but nearing 125 in the thickest. I pulled and held it while the temp came up to 450 and heated my griddle. Put the tri-tip back on the griddle to sear both sides and brought in.
I cut it in half then cut slices across the grain and served. The interior was a beautiful red-pink colour so I think I got the timing right. I liked it - but did note that it has more chew than a strip or rib steak. Wife didn't like it at all and said I shouldn't cook that again.
Did I mess it up or is Tri-Tip a denser more chewy meat? Should I try sous vide?
I realize this is maybe a poor time to ask - since I've already had the loins in the brine for 3 days while Ruhlman's recipe says to only do it for 48 hours but I read a different recipe at "Smoking Meat Forums" that recommended letting the loins cure 7 days in brine.
I looked at the loins today and they've firmed up quite a bit - but this is my first time making Canadian Bacon so I'm sure exactly how they should feel or if I should trust 48 hours (or longer) and prepare to cold smoke.
As it stands now - I'm planning to pull Thursday night (7 days) soak in water for 1 hr (changing 2x the water) and then drying in fridge until Friday night when I'll cold smoke overnight.
Any experienced Canadian Baconners with some advice?