Has anyone done any experimentation on this? I've been fiddling with sous vide for a little while now -- it's become my favorite way to cook steaks perfectly, and it's a godsend for a family where everyone likes their steaks cooked to a different temperature -- but I haven't really thought out the whole dry brining thing, which has become a staple of my meat cooking otherwise. (If you hand me a piece of meat to cook, you're gonna have to wait at least an hour!)
Today, I'm going to salt (and pepper and add aromatics), seal and let sit for an hour before starting the sous vide. I'll let you know how it goes.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
John "JR"
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 TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 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 ******************************** 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
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Salt and vacuum.
Depending on how much time the meat will take a dive. Longer cooks will brine while they bath. I still prefer to leave the seasoned and vacuumed meats overnight before the hot tub time machine for short cooks like steaks.
My Sous Vide wand should be here tomorrow (Monday) looking very forward to playing around with it. Not sure about doing a Brisket in it for 2 days I think it was? but Steak, fish, Chicken and Vegetables!! (<---dont eat those much so this should be good lol)
Hmmm Jerod Broussard what temp did you Sous vide the meat to? then did you smoke it to 203 degrees? got a point I want to turn into Pastrami that sounds like an interesting way to do it.
I dry brined a tri tip overnight and then gave it a hot water bath with the sous vide circulator for a couple of hours. Turned out fantastic. However when I sous vide steak I usually salt the steaks right before vacuum sealing them.
I like to use the dry brine process the same way I did before I got my SV circulator. If I have the time.
Dry brine in the fridge overnight... No bag, no wrap.
Take it out of the fridge and then vacuum pack it in the SV bag and put it in the bath tub. Let it cook in the bath tub 24/36 hours. Then take it out of the SV bag, blot it dry, put on some beef love and your desired rub, then sear it to create a pretty crust to give it color.
I don't claim this is correct or necessary but it works for me.ðŸ‘Â
Comment