72 Hr sous vide Pastrami

[ddrian]

Awesome! The best I have ever had EVEN KATZ DELI.

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• ddrian
• Jun 22, 2017

The sous vide at 140 made so tender and juicy!
I cured the corned beef 5 days and rubbed and smoked it here to 150 IT.
Cooled for three days and then sous vide!

 

[SmokinAl]

Well it sure looks good.

The last one I did I SV'd for 24 hours, so next time I'll try it longer!

Al

 

[ddrian]

Al
I did the same the first go around It came out ok. The extra hrs added tenderness to the mix! It was like a Brisket done with a texas crutch foil at the stall until it's 203v. Like BUTTA. It also added some creaminess some how and a taming of the salt a bit!
Just my .02 cents! Have to say the EQ brine has changed my end results! Dave O and many others helped that situation. I love YouTube but wow it's easy to try a process and end up with a tire patch filled with salt! ROFLMAO!
BTW again I added jacks old south Spicy BBQ Mustard on the Samie. I could drink that stuff! Lol

 

[Bearcarver]

Looks Great, ddrian!!

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Sound Even Better !!!

Nice Job!

Bear

 

[ddrian]

 
Looks Great, ddrian!!

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Sound Even Better !!!

Nice Job!

Bear

Thanks Bear Al Dave and all. The curing road is a narrow one with many traps. it is great that y'all help  us newbies!