New York Roast SV....Dry Brine?

Dad purchased a new york roast for Saturday dinner. Planning to do it 60C for 6 hours per chef steps. I won't have my vacuum sealer but was thinking of trying to do either the fish sauce brush or the Amazin' Ribs method of salt curing (dry brining). Is this a good idea? Will I have issues doing this?

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tshewman

fish sauce should work well (done it with good success-fish sauce has surprised me on each occasion).

mike.minasian

After brushing, should I just ziplock it, keep it open air in the fridge? How should I treat it? Also, any recommendations for brands of fish sauce, I have both thai and vietnamese on hand.

tshewman

I like Red boat fish sauce. Would recommend keeping it in ziplock bag (unless you want everything else in the fridge to absorb that odor). :-)

mike.minasian

24 hours? Wash off after?

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