Sous Vide Flanken Cut Beef Ribs - Soy sauce question

Cymbaline65

I'm planning on doing some flanken cut Beef Ribs SV-style for the weekend. I'm using an Asian marinade which includes Soy Sauce and at least a 24 hour marinade and a 72 hour bath. Now, will too much of the sodium in the Soy Sauce make the meat too salty after the marinade and cook? I plan on finishing them off on the Egg, super hot, to sear them up nicely. Most of my research says no, but I'd like to ask those that have done it before..this is new territory for me.

Thanks!!

SGH

@Cymbaline65‌
Sorry I can't help you at all with anything sous vide. That is outside the scope of my cooking skills. I hate to ever mention anyone but I have a feeling that @nolaegghead‌ can and will help you with anything concerning sous vide if you give in a shout. There are others on here as well who are proficient with the method but I cannot recall their handle. I hope someone helps you with your question my friend.

nolaegghead

Thanks SGH.  You should be ok.  Don't add any salt to the SV step after a long marinade in soy.  You can dilute the salt with water if it's excessive.   After all, you can always salt after cooking.  (easy to add, impossible to take away).

Cymbaline65

As always, gents. Good advice. After the marinade, I'll dry the ribs before sealing. Baste with clean marinade during the sear. My kiddos are drooling thinking about it already. :-)