Corned Beef – Sous Vide Edition
I used a vacuum sealing bag to corn the brisket. Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing. I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by
Posted on April 18, 2017, in Back to Basics Cooking, Fun with Food, JeffreyW and tagged corned beef, dill pickle spears, Reuben, rye bread, thousand island. Bookmark the permalink. Comments Off on Corned Beef – Sous Vide Edition.