Okay, my sous vide aficionado friends, I have a dilemma. I cured a brisket in the recognized method then bagged and plopped it in the sous vide at 155 degrees. It's been hot tubbin' for 24 hours when I discovered that there was a small leak in the bag that allowed quite a bit of water in. I have since drained the water out through the aforementioned hole, but am now wondering if this is safe and how to proceed from here. Hoping it's not ruined, but salvageable. Advice?
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Pastrami Fail
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- Nov 2015
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You got a cured product and 155 degree water. If the water was clean I'd be fine. Chilling of a cured product is important for Clostridium perfringens, since cures, cure accelerators, salts, don't do anything for that microbe.
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2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
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20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
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Thermoworks Smoke and Thermapen.
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Thanks for the response Jerod Broussard . I planned on chilling it in the morning, then smoking it early afternoon. As far as the water is concerned, although somewhat inclined, I did not use water from either the pond nor the available mud puddles (that was just a joke!). There was an intrusion of water from the sous vide pot, all of which were 155 degrees. So, by your observation if I give it a good chill then a lovely bounce on the smoker all should be fine?
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Agreed, it may end up needing salt after cooking. I had this issue with one of my pastrami cooks, when I soaked it a bit long and removed too much of the salt (apparently). You should be perfectly fine.
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Club Member
- Nov 2015
- 4688
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
It tasted more like corned beef than pastrami, but was quite good nonetheless. Thanks all for the advice and encouragement.
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