Hey all, had a couple of store bought corned beef briskets sitting the freezer for a while so I thought I'd try out some cold smoked, sous vide pastrami. I've read several articles on cold smoking the corned beef, but I'm not sure if it's 100% safe. I soaked it for about 8 hours and changed the water about 5 times to desalinate, then cut off the fat cap and sprinkled on some seasoning. I just added some pepper, onion powder, garlic powder, coriander, mustard powder, and paprika to the spice packet it came with.
I really winging this one and don't have much of a plan... just going to let it smoke over some hickory until some time this evening, at which point I'll pull it, vacuum seal it and throw it in the SV bath at around 130-140F until sometime tomorrow, probably late morning or afternoon. Then I'll slap it on the grill for a couple of minutes and slice 'er up. More pictures to follow... if anybody can comment on whether or not I should crank the heat on my MES or if cold smoking will be fine, I'd appreciate it!
I really winging this one and don't have much of a plan... just going to let it smoke over some hickory until some time this evening, at which point I'll pull it, vacuum seal it and throw it in the SV bath at around 130-140F until sometime tomorrow, probably late morning or afternoon. Then I'll slap it on the grill for a couple of minutes and slice 'er up. More pictures to follow... if anybody can comment on whether or not I should crank the heat on my MES or if cold smoking will be fine, I'd appreciate it!