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:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova 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.
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
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
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