SmokinAl
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I bought this sous vide immersion circulator a week or so ago. The only thing I have used it for was a trial run with eggs.
I have been doing a lot of reading about this & wanted to try a pastrami.
I just bought a corned beef to do a test run with.
I soaked it in water overnight, then coated it with pickling spices & black pepper.
Put it in the Lang running at about 225 for about 3 1/2 hours to get some smoke on it.
The IT was 152 when I took it out.
Next stop the vacuum sealer. I sealed it in a bag with just the spices that were on it.
Into the sous vide set at 155 degrees for 24 hours.
Next dry it off & a quick 30 second sear on all 4 sides.
Then it's ready to slice.
Here's how it went.
This is what I started with, a 5# corned beef.
It was a really nice one though, nice & thick & uniform in size.
Looks like a center cut.
Coated in pickling spice & black pepper.
Wrapped for the fridge.
I was so excited about the sous vide machine that I didn't get any photo's of the meat in the smoker.
Can't have enough toys!
I had to use a big pot because the corned beef was so big.
I guess I could of cut it in half & had 2 bags, but I had this canning pot.
3 1/2 hours of smoke & into a vac bag.
Into the pot set at 155. I put a foil cover on it so all the water wouldn't evaporate.
Here it is after 24 hours. Look at all that juice that came out!
I dried it off & got a big CI pan nice & hot.
Seared it on all 4 sides for 30 seconds each.
Let it rest for a few minutes.
Then started slicing it.
It was incredibly tender & juicy.
We just kept taking bites & just couldn't believe how it tasted & the texture of the meat was amazing.
I sliced it all up.
Time for a sammie, just mustard & a homemade rye bun.
Piled it nice & thick, with some pickles & chips on the side.
Even sliced as thick as I sliced it, it still just melted in your mouth.
And the flavor was just fantastic.
It took me a while to get my mind around the fact that I was cooking this to an IT of 155.
Normally I'm looking at 205. I just couldn't believe that a brisket could be tender at 155.
But I took a leap of faith & did it this way.
I know this phrase is getting old, but this is absolutely the best pastrami I have ever eaten.
It has nothing to do with anything that I did. There is no way I can take credit for this.
It has everything to do with this sous vide machine.
Now I'm thinking of all the things I can put in there.
Next up steak & lobster!
If you need something to get yourself for Christmas, I highly recommend one of these!
Thanks for looking guys!
Al
I have been doing a lot of reading about this & wanted to try a pastrami.
I just bought a corned beef to do a test run with.
I soaked it in water overnight, then coated it with pickling spices & black pepper.
Put it in the Lang running at about 225 for about 3 1/2 hours to get some smoke on it.
The IT was 152 when I took it out.
Next stop the vacuum sealer. I sealed it in a bag with just the spices that were on it.
Into the sous vide set at 155 degrees for 24 hours.
Next dry it off & a quick 30 second sear on all 4 sides.
Then it's ready to slice.
Here's how it went.
This is what I started with, a 5# corned beef.
It was a really nice one though, nice & thick & uniform in size.
Looks like a center cut.
Coated in pickling spice & black pepper.
Wrapped for the fridge.
I was so excited about the sous vide machine that I didn't get any photo's of the meat in the smoker.
Can't have enough toys!
I had to use a big pot because the corned beef was so big.
I guess I could of cut it in half & had 2 bags, but I had this canning pot.
3 1/2 hours of smoke & into a vac bag.
Into the pot set at 155. I put a foil cover on it so all the water wouldn't evaporate.
Here it is after 24 hours. Look at all that juice that came out!
I dried it off & got a big CI pan nice & hot.
Seared it on all 4 sides for 30 seconds each.
Let it rest for a few minutes.
Then started slicing it.
It was incredibly tender & juicy.
We just kept taking bites & just couldn't believe how it tasted & the texture of the meat was amazing.
I sliced it all up.
Time for a sammie, just mustard & a homemade rye bun.
Piled it nice & thick, with some pickles & chips on the side.
Even sliced as thick as I sliced it, it still just melted in your mouth.
And the flavor was just fantastic.
It took me a while to get my mind around the fact that I was cooking this to an IT of 155.
Normally I'm looking at 205. I just couldn't believe that a brisket could be tender at 155.
But I took a leap of faith & did it this way.
I know this phrase is getting old, but this is absolutely the best pastrami I have ever eaten.
It has nothing to do with anything that I did. There is no way I can take credit for this.
It has everything to do with this sous vide machine.
Now I'm thinking of all the things I can put in there.
Next up steak & lobster!
If you need something to get yourself for Christmas, I highly recommend one of these!
Thanks for looking guys!
Al
