Going on a hunt in SD. Plans are for significant social distancing and subsequently, no restaurants. Have folding tables, covered canopies, and portable heaters. Doing Barbacoa tacos one night, elk roast another, chicken wings and pheasant taquitos a third night. The first night is "steak night." I'm planning on doing a Sous Vide and finishing with searing on a couple of portable grills and a portable Blackstone.
My question for the folks here is do I dry brine or pre-season the steaks immediately prior to vacuum sealing. Or, do I seal then cook followed by seasoning prior to searing. Current plan is to seal on Wednesday/Thurday then travel and cook on Friday. Plan is Sous Vide at 132 degrees x 2-3 hours then sear. Will have fried potatoes and carmelized peppers and onions with salad for sides that night. Looking forward to hearing ideas and suggestions.
Appreciate the help in advance.
Sweaty Paul
My question for the folks here is do I dry brine or pre-season the steaks immediately prior to vacuum sealing. Or, do I seal then cook followed by seasoning prior to searing. Current plan is to seal on Wednesday/Thurday then travel and cook on Friday. Plan is Sous Vide at 132 degrees x 2-3 hours then sear. Will have fried potatoes and carmelized peppers and onions with salad for sides that night. Looking forward to hearing ideas and suggestions.
Appreciate the help in advance.
Sweaty Paul
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