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SVQ Pastrami - Perfected

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  • willxfmr
    commented on 's reply
    I think you'd have to ask the butcher to be sure. "ribs" come from a lot of different places on the cow.

    From the site linked to by Doc Hazard
    CHUCK SHORT RIBS, BONELESS
    Also Known As: Beef ribs; Boneless Beef Short Ribs; Boneless Braising Ribs; Chuck boneless short ribs; English Short Ribs; Middle Ribs

    A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

    Boneless version of IMPS item number 130.

  • mjwintl
    commented on 's reply
    Awesometastic?

  • willxfmr
    commented on 's reply
    That looks just about perfect! I love this method for doing pastrami.

  • fracmeister
    replied
    Click image for larger version

Name:	8D0F0528-BE51-4CEF-A937-D1D743C25C47.jpeg
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ID:	969230 It might look better than mine but Katz’s deli and those Toronto boys don’t have anything on how this tastes. Most of it gone by the time I took pics
    Click image for larger version

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Views:	362
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ID:	969229

    Leave a comment:


  • rickgregory
    replied
    Just because I don't want to see you sicken and die, I'll restate what others have said... ALWAYS PREHEAT. Even with small amounts of food in relation to the amount of water. You want to the food to zoom through the unsafe zone and get to the water temp as fast as possible where (assuming you're over 130F) it will pasteurize .

    Leave a comment:


  • NukeGuy
    replied
    Originally posted by SenatorShriv View Post
    This was extremely helpful. I corned a bunch of moose a while back and today something inspired me to get it out and do something with it. I decided I wanted to give pastrami a whirl. I'm going to try two different methods at the same time:

    1. Sous vide first for about 48 hours. I'll then let it cool a bit, hit it with the rub and move it onto the smoker.

    2. The reverse of #1 - closer to what David Parrish describes above. Rub ---> Smoke ---> Sous vide finish.

    I'm fairly sure #2 is going to win but it certainly doesn't hurt to experiment!
    I do the sous vide first as well. 36 hours at 165F, chill in the fridge then smoker to just warm the meat up and give it some smoke. About 30% weight loss during sous vide though and I don't trim, I let the sous vide take care of that.

    Leave a comment:


  • RonB
    commented on 's reply
    You can boil vacuum bags, but zippers may leak, so I suggest double bagging if using them.

  • klflowers
    commented on 's reply
    +1 on pkadare and fzxdoc comments. Preheat. And I have never used ziplock bags; I always use foodsaver bags.

  • fzxdoc
    replied
    gabulldog , according to the Chef Steps website Ziploc bags fail at temps above 158° so they recommend at temps above that to use heavy duty sous vide bags. I have used Heavy Duty FoodSaver Gamesaver bags without a problem. You can get them at Walmart.

    And yes, preheat the water. The idea would be for the meat to come up to temp through the unsafe zone (40 to 140°) as quickly as possible. At least that's my thought process, being pretty food-safety conscious in the kitchen.

    Are you doing QVQ or just QV? Just curious. Let us know what you decide and how it turns out.

    Kathryn

    Leave a comment:


  • pkadare
    commented on 's reply
    You should always pre-heat your SV. Otherwise, depending on the thermal mass you put into the bath, you run the risk of putting the temp down into the danger zone. I usually rely on just using hot water from the tap, but again, depends on the amount of thermal mass. Zip lock bags, I don't use, but from comments on forums, you do need to watch them at high temps. Foodsaver bags I've never had a problem with.

  • gabulldog
    replied
    If I've got about 8lbs of brisket pastrami I've smoked, vacuum sealed and refrigerated, should I preheat the water before starting the sv (195 @ 4 hrs)? Seems like all that cold meat and the larger volume of water would make it tough for the sv to get it up to temp. And, at 195, is there any risk of melting the bags (ziploc or vacuum) or leakage? Don't want to blow it having done all this work up to this point.

    Leave a comment:


  • Atalanta
    commented on 's reply
    EdF The Philadelphia Eagles have cheerleaders and we're not that much warmer than P'burgh or NY.

  • Atalanta
    replied
    Hey guys, I'm going this this weekend with store-corned beef. I read that you let it sit in the rub uncovered in the fridge so the rub doesn't stick to the wrapper. What if you have a "defrosting" fridge? It will start dehydrating the meat if I have it uncovered. I've used this aspect to dry peppers LOL Will 24 hours in this environment make a difference? Make it better?

    Leave a comment:


  • EdF
    commented on 's reply
    Sounds like some kind of conflict between short skirts and cold locations!

  • Spinaker
    commented on 's reply
    I have tried it both ways. Steam and SV at 195 X 4 makes some crazy good pastrami. Way better than steaming. IMHO

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