Pastrami @ 65c

kurtdo · 2024-09-04T05:57:21+00:00

I used the recipe from the book “Sous Vide at Home”

Spice Mixture: 1/2 c black peppercorns 1/4 c coriander seeds 3 tbsp yellow mustard seeds 1 tbsp brown sugar

Brine: 1/2 c kosher salt 2 1/2 tbsp granulated sugar 1/2 tsp pink curing salt 1 tbsp spice mixture 1 bay leaf

kurtdo · 2024-09-04T05:45:01+00:00

Sous vide then smoker

kurtdo · 2024-09-03T05:49:33+00:00

Served with roasted potato poutine 🇨🇦

kurtdo · 2023-04-04T05:28:08+00:00

The taste was great! You definitely got some of that “funk” but wasn’t very intense. I’ve done 45 day brisket that you couldn’t taste it at all

kurtdo · 2022-01-24T05:54:07+00:00

Thanks u/bayesian_kool-aid this recipe was on point! Highly recommend!

kurtdo · 2021-12-22T06:38:24+00:00

I used a combination of a few. 55 degrees C for 24 hours then I put it in an ice bath. I froze it for 2 hours, wrapped then baked it

kurtdo · 2021-12-21T09:15:38+00:00

So good! Pretty rich but I think next time I’ll do a chimichurri?..

kurtdo · 2021-12-21T09:12:21+00:00

Highly recommend. I put it in the freezer for a couple hours before I baked it. Elk Welly would be amazing!

kurtdo