Making Meathead's Corned Beef & Pastrami

[kent_polk]

I followed the same recipe and had the same problem with about a 4 or 5 pound store bought corned beef vacupacked it and sous vide for 36 hours at 150, and it sucked almost two cups of liquid out. Water in the cooker was clear so I dont think it leaked. After cooling and smoking it came out a lot drier than the pastrami, i have smoked and steamed. Is it the vacuum in the bag pulling more juices out than just a ziplock?

[Potkettleblack]

Jealous of your weather though I had a nice enough December.

[kent_polk]

It was food saver under their "extra" vacuum setting

[Potkettleblack]

Unclear on why you would use extra vacuum, but it’s still not likely to pull more moisture out than any other method.