I'm doing Pastrami for the first time. I started with a corned beef flat, soaked overnight to desalinate, seasoned and rested overnight again, smoked at 220F until 155 internal temp. Now, I'm steaming 1/2 of it in an Instant Pot on "steam" "high pressure" for 50 minutes. I'm just wondering what would happen if bagged and placed in Suos Vide (instead of steam), maybe at 200F or so for 2-3 hours. Any thoughts? Has anyone done this?
Announcement
Collapse
No announcement yet.
Pastrami finish - Steam or Sous Vide
Collapse
X
-
I haven't tried the InstsntPot to finish, but I have steamed one on the stove top for 2 hours or so and it came out good. The last one I did got the same treatment you did then chilled and then SV at 190 for 4 hours and it was superb. The bark on the SV one was superior to the steamed one, but I don't remember if I let the rub go overnight in the fridge on the steamed one and that seems to be key to getting a good bark on pastrami.
Comment
-
Thanks - I took the half out of the Instant Pot a awhile ago and it is nice and tender, but kinda dry. Also, very peppery - I had to wipe some of the seasoning off to suit my taste. The other half is cooling now. I'll wipe some of the seasoning off, slice and vac pack, then SV later in the week to take with for Christmas travels. I used quite a lot of fresh coarse cracked black pepper - will have to scale that back a bit next time.
-
-
Moderator
- Nov 2014
- 13679
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment