HBT 2015 Big Giveaway - Winners Drawn - 24 Hours to Claim!

Huge Supporting Membership Discounts - 20% Off - Ends Today!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > I made pastrami in my mash tun! (sous vide, pic heavy)
Reply
 
Thread Tools
Old 05-31-2012, 03:11 AM   #11
Stuntman
Alcohol to Urine 37+ yrs. Not any longer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Stuntman's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Houston, TX
Posts: 5,288
Liked 96 Times on 96 Posts
Likes Given: 7

Default

I see a new project. Great Job Mack!
__________________
If I had a nickel for every beer I drank....I would be retired already.

Emphasis on drank, sober since August 28 2011
Stuntman is offline
 
Reply With Quote
Old 06-28-2012, 06:50 AM   #12
mikescooling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,909
Liked 241 Times on 188 Posts
Likes Given: 235

Default

When the meat is in the bags, then in 168F water for 3hs, that makes it cook more?
mikescooling is offline
 
Reply With Quote
Old 06-28-2012, 11:58 AM   #13
mack25
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mack25's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Salem, MA
Posts: 133
Liked 5 Times on 5 Posts
Likes Given: 2

Default

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.
mack25 is offline
mikescooling Likes This 
Reply With Quote
Old 06-28-2012, 12:01 PM   #14
mack25
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mack25's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Salem, MA
Posts: 133
Liked 5 Times on 5 Posts
Likes Given: 2

Default

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.
mack25 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pastrami? Hardtack Meat Smoking, Curing and Sausage Making 8 03-16-2012 09:20 AM
Made "Pulled Pork" glenn514 Meat Smoking, Curing and Sausage Making 43 09-13-2011 09:31 PM
Pastrami! This rival's any NYC deli rtt121 Meat Smoking, Curing and Sausage Making 6 02-07-2011 04:16 PM
Home Made Sausage Basics Edcculus Meat Smoking, Curing and Sausage Making 26 01-02-2011 07:52 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS