Sous vide with reverse dry brine and reverse sear anyone?
Hello All, I could not find a sous vide subtopic and apologize if I missed it. I read about sous vide with BBQ (fire and water) a while back and really love sous vide. But the complaint is the lack of a good char finish due to the extra moisture. I've also found the beef too salty when I dry brine and then sous vide. So I thought I'd take the reverse concept a step further. Here are my Cowboy or tomahawk ribeyes after 4 hrs of sous vide at 136 followed by ice bath, towel dry and overnight dry brine uncovered in the fridge with generous salt and pepper. To serve I bring up to 100 with indirect heat, then finish char on the hot side for about 5min per side.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
John "JR"
Minnesota/ United States of America
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I've also found the beef too salty when I dry brine and then sous vide.
Whenever I dry brine before sous vide, I always rinse the meat thoroughly prior to bagging and bathing. This way, all the salt that you need to worry about is already inside the meat (from the dry brine) ... and there is none left on the surface to make it even more salty. In fact, because sous vide is an extractive process, some of the salt will be drawn out of the meat with the purge ... but not a lot.
Looks fabulous! I agree I have not had any problems with being oversalted, but I usually don't dry brine first. I have on a couple of prime ribs, but those are such a big hunk of meat, I think oversalting would be hard to do.
Yeah, I don’t usually salt before bagging. But I have a quart container of unfiltered beef purge in the fridge that I’m filling for some future use, and I want it to be neutral.
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