24 Hr Chuck Steak

meyer8863

2 questions about this recipe. I have done this recipe twice(minus adding salt before bagging) and loved the results. 

CS recommends salting the steak prior to the 24 hr cook. I'm a little worried about the "cured texture" from such a long cook. Can anyone confirm that the end result doesn't have that?

And finally, what do you think the maximum cook time is, before there is a real compromise in texture?

Thanks!

P. S. It's so great having a wealth of knowledge (this forum) to call upon when needed.

nasv

I don't know about compromise in texture, but the recipe notes that the chuck becomes more tender toward 48h. I surmise that after 48h, tenderness may start transitioning to mushiness, but you likely have a more forgiving spectrum of time.