Cromwell
Well-Known Member
I'm gonna try something different. I have a pastrami curing in the fridge, and I'm going to smoke it for a couple of hours, then put it in the sous vide for 2 days. Should save a bunch of money on wood, but more importantly it might end up more tender.
On the other hand, it might not be very smokey. Has anyone done this?
On the other hand, it might not be very smokey. Has anyone done this?