This time, with the correct amount of salt...
I put these 3 in the cure immediately after the last pastrami cook to correct for the overly salty pastrami.
Q-view:
I did sample a corner off one to check the salt. Oh boy, these should be perfect! Salt is right where it needs to be! Using SmokinAl 's smoke/sous vide schedule for this go around as well. Smoke to INT 150*F, then Sous Vide 150*F for 24 hours. Ended up in the smokehouse for around 7 hours. They are in the sous vide bath now and I will pull them tomorrow around 3:30pm. Slice pics. and comments on flavor and tenderness tomorrow.
I put these 3 in the cure immediately after the last pastrami cook to correct for the overly salty pastrami.
Q-view:
I did sample a corner off one to check the salt. Oh boy, these should be perfect! Salt is right where it needs to be! Using SmokinAl 's smoke/sous vide schedule for this go around as well. Smoke to INT 150*F, then Sous Vide 150*F for 24 hours. Ended up in the smokehouse for around 7 hours. They are in the sous vide bath now and I will pull them tomorrow around 3:30pm. Slice pics. and comments on flavor and tenderness tomorrow.
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