That's why i asked
If I were going to sous vide a pastrami, what I would do, is cure it, rub it, sous vide it, then smoke it. So basically, use sous vide to replace the steaming, but also flip the order so that steam and then smoke. But see https://www.chefsteps.com/activities/sous-vide-pastramiI want to make it with ribs, like that
According to noturbiz u can't keep a rib steak in there for more then a hour so I'm not so sure how this is true
and according to me, ive done it and its awesome
Most unappetizing looking short ribs I have ever seen
Not to me. Looks delicious.
Looks delicious but I'm not particularly pulled by the idea of short ribs as pastrami
I'm not sure if after it's smoked it should go in the smoking meat thread or stay in the sous vide thread
Per Davidmal, the anova bluetooth Sous Vide is on sale for $100 (its lowest price, though its happened a few times before). https://www.amazon.com/gp/product/B00UKPBXM4/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Is it worth it as a first sous vide?
the one on the right is the brisket. It was ok, not as soft and juicy as strait smoked but still good. Would I do it again? Only if I can't smoke, like a Saturday night BBQ.
The whole point of sv first is to keep it softer and juicier and not risk getting dried out with straight smoking, so I guess your experience disputes the approach
It was recommended to first smoke the meat for a few hours and then to sous vide it for several hours in order to be both smoky and juicy.
And the inside
dont know if its still on sale, but it is absolutely worth it. A great sous vide. I use it all the time.