I’m going on a trip to the lake this week and i wanted to reverse sear/sous vide a couple tomahawk steaks but i dont want to lug around my vacuum sealer equipment. I was thinking to oil up and salt and pepper the steaks then seal em up. Will sou vide and bbq them in a couple days. Will theis adversely affect the meat if it is salted and sealed up for a couple days? Or is there a better approach?
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Personally, I'd dry brine then rinse off all the surface salt (and dry thoroughly) before vac sealing. You could then SV them at home, shock 'em in ice water, then leave them in the bag refrigerated at home and in the cooler until ready to sear at the lake. Add oil, salt, pepper, and seasonings to taste when it's time to sear.
As HorseDoctor observed, seasonings and oils are not a good idea in the vac bag.Last edited by MBMorgan; July 29, 2018, 12:46 PM.
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Ok, gonna dry brine for 5 hours then sous vide and bring em up to finish off... wish me luck.
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Mstallmann - you don't need luck ... the Force (and the brine) are with you ... enjoy!
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