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Re: Pastrami the Sous Vide Way
The hits keep on coming. Hash last night in the highly-anticipated Breakfast-for-Dinner repurposing. Reubens on the menu for Wednesday night (SWMBO has demanded a break from pastrami-related meals to…8 · -
Re: Pastrami the Sous Vide Way
So, to wrap this one up, I was happy with the SV pastrami, but think it would have benefitted from a longer stay in the hot tub. As compared to my prior method of desalinating, smoking at 300 and ste…8 · -
Re: Pastrami the Sous Vide Way
Thx @"The Cen-Tex Smoker" and @Money_Hillbilly. It’s out of the bath and onto the grid. I reapplied some rub and reserved the SV liquid thinking I’ll probably steam-finish on the egg. Altho…2 · -
Pastrami the Sous Vide Way
Giving it a try. 4.5 lb point, desalinated for 24 hours with 4 water changes. Trimmed and applied Meathead’s rub and into the bath. Have seen good results on here with 136 degrees for 30 hours (@mone…1 · -
Re: Smoked corned beef
I've done them a bunch, but never SV, which your post has me sufficiently intrigued to maybe try this weekend. Would like to better understand 30 hours in the bath. That seems like a really lon…1 ·
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