The recipe I'm going with says brine 5 days, can you over brine and if not does it effect the flavor/saltiness?
Recipe I am using is from the book "The artisan jewish deli" for a four lb brisket flat. Immersion brine. Gonig to remove fat down to a 1/4 " and I should be right below 4lbs. I have made plenty of pastramis using corned beef but trying my own from scratch. This recipe has some great reviews from quite a few people so giving it a try.
six quarts and 1/4 cup of Pink salt.
six quarts and 1/4 cup of Pink salt.
I had mine in a brine for 14 days.The recipe I'm going with says brine 5 days, can you over brine and if not does it effect the flavor/saltiness?
Anticipating.... I'll post the recipe soon.
..., just ask my critical wife : )
Some say this or that, but think about it, if you smoke first some of the smoke flavor will be cooked-out or diluted with the juices when sous-vided or roasted. I have not smoked before sous-vide, but it would probably turn out fine. My go to for sous-vide tips is "Sous Vide Everything" on You Tube, and they did this very taste comparison with ribs at this link: <>Thanks for the brine recipe, it will be for my next batch, already started this one.
Some have smoked, then SV...
Do you find a difference in the sequence?