I have 6lbs of brisket dry curing in two vacuumed packed bags (3lbs each.), plan is 14 days cure time then into the sous vide, I've read on other sites 10 hours @ 180* makes for a sliceable product.
My question is should I rinse and repackage or toss the bags in after the cure?
150 ppm cure
2.25% salt + 3 tbs. of my spice mix
My first day with the sous vide any suggestions will be appreciated
My question is should I rinse and repackage or toss the bags in after the cure?
150 ppm cure
2.25% salt + 3 tbs. of my spice mix
My first day with the sous vide any suggestions will be appreciated