Quote:
Originally Posted by champstark
looks solid
I was curious if you'd tried to do any corned beef or pastrami type thing yet. With the sous vide (if I understand what it does correctly), seems like it would be awesome for that type of stuff.
So I've not yet done corned beef sous vide, but it's a really interesting idea. I tried corning my own beef a while back, and while it turned out good, it took up a lot of room in the fridge, and was a bit dry for some reason. My local butcher actually does a good corned beef and artery pumps it (which not that many places do these days), so I think I've corned my last brisket.
Pastrami would be a little more difficult as it's just corned beef that's been smoked (for the most part), and as my smoker game isn't quite perfected as of yet, I've not tried any pastrami related experiments.
I definitely like the corned beef idea and will have to give it a shot.