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Old 05-31-2012, 03:11 AM   #11
Stuntman
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I see a new project. Great Job Mack!
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Old 06-28-2012, 06:50 AM   #12
mikescooling
 
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When the meat is in the bags, then in 168F water for 3hs, that makes it cook more?

 
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Old 06-28-2012, 11:58 AM   #13
mack25
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Quote:
Originally Posted by mikescooling View Post
When the meat is in the bags, then in 168F water for 3hs, that makes it cook more?
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.

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Old 06-28-2012, 12:01 PM   #14
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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.

 
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