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Brisket to Pastrami - Holding time after corned beef is cooked sous vide

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  • Missin44
    Club Member
    • Oct 2017
    • 105

    Brisket to Pastrami - Holding time after corned beef is cooked sous vide

    I'm planning the Amazing Ribs sous vide pastrami recipe. My question after the brine (5 to 6 days), then sous vide for 36 hours. What is the max time the sous vide corned beef can be held in frig until I smoke? Please post reference if you have one.

    Thanks
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Don't know about max, but assuming you shock it before you put it in the fridge, and keep it in a vacuum bag, I'd have no problem with 4 days.

    Comment

    • jgreen
      Charter Member
      • Oct 2014
      • 2742
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        and, maybe some other toys as well

      #3
      The meat will be cured, then fully cooked, so I think you could hold up to 7 days, but EdF 's 4 days is probably safer. You don't want to lose the meat after all that work.

      Comment

      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #4
        I would have no problem holding it for a week (or more ) if need be. It has been cured for Heaven's sake! On the other hand, if I knew that a delay was necessary, I would either leave it in the cure longer or freeze it until I could finish it.

        Comment

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
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