My pastrami is in the fridge after being chilled but I have concerns with the 150 degree 36 hr SV process it just went through. The bags never floated during the 36 hrs but I noticed a weird smell about 24 hrs into the the cook. Not sure if it is normal as I am very new to SV. The bags seemed to bloat during the cook but I am positive there was no leak as the water bath was clear and the seal on the bags was not broken. The container was only used once before and washed so I am pretty sure it wasn't a dirty container. The meat does not seem very tender at all. Any advice would be appreciated at this point. I'm leaning towards tossing it.
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Cantwell SVQ Pastrami
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I think you're ok. I've had a lot of purge and bag bloat at those temps. As long as you're sure there wasn't a leak then go ahead and finish it off and enjoy your pastrami !!!
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What’s also interesting is that if you do it QVQ (smoke SV and smoke again),during the SV process you will smell a little smoke because some of it does get through the bags even though they aren’t leaking.
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And yes, you can DEFINITELY smell the smoke coming out of the bag - even double-bagged.
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A couple of portions of smoke are smaller molecules than even air, so will skip through the vac bag. No worries. Have you done 144 before?
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If it didn't pinch tender at the recommended time, I would have given it more time in the SV. 150 is in that weird zone for me. I think of 139-150 as a no go zone for mammal meat. Never done anything but chicken in there that came out as a good eating experience. Have gone hotter, have gone cooler. 150 might be okay. I think 155 is the temp for simulating that smoked/braised texture. 135 is about as hot as I cook anything that you'd normally cook to medium rare. Then again, I don't like most meat cooked medium or well. So, that might be with 139-150 is the weird-bad outcome zone.
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I'm thinking about writing up a simple set of my tips for SV since I'm on two forums with a lot of folks dipping toes in SV now. Pinch test is the most important. Pinch the bag. If it doesn't pinch like your desired finished result, put it back in the bath. It will only get more tender.
I've taken a lot of unkind runs at Clint, but I'd go hotter on this... 155x24 maybe. or 135x72 for sth difrnt.
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Potkettleblack I would really appreciate the write up of your SV tips. Can't thank guys like you enough for what you do here in the Pit. I'm having alot of fun but I also want to be safe and improve my BBQ.
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