Inspired by a post about pastrami and sous vide, I am running a test. I cut up my packer this morning, and am using a 1lb section for a test. I used a SPOG rub, and low smoke to 120*. Now it is in a bag at 135* in the sous vide bucket. I made a quick red wine based marinade and put it into the bag. the SV timer is set for 72 hours. I have the bag clipped to the side of the bucket so I can remove the marinade if needed. The question!! Should i just leave the marinade in for a short time, or let it ride the full 72 hours? All opinions welcome!!