Stuntman

Recipes 

I see a new project. Great Job Mack!

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If I had a nickel for every beer I drank....I would be retired already.

Emphasis on drank, sober since August 28 2011

mikescooling

Recipes 

When the meat is in the bags, then in 168F water for 3hs, that makes it cook more?

mack25

Recipes 

Yep. the idea with sous vide is that you are slow cooking at exactly your finish temp. So I smoked to rare-ish temp, to get a good crust and smoke flavor. Then the bags went in the water bath to finish cooking to 168. I would probably go longer and at a higher temp next time.

mack25

Recipes 

Oh, I should also post an update. When I bagged it up, I got 4 bags. The other three went into the freezer. We defrosted one last week, shaved it thin on a mandolin and steamed the slices up to make rubens. I have to say that the freeze/thin slice/steam made a world of difference. Pastrami was super tender, moist and made a killer ruben.