Sous Vide Short Rib Pastrami Timing

wayne_142694

I am now a little over 7 days in the brine and am 76 hours or so away from serving. If I go another day in the brine will that have a significant impact on the result (I wouldn't think so but thought I would check).

The alternative would be a longer than 48 hours sous vide time at a lower temp (say 70 hours at 144F) but I don't want it to get mushy.

Any thoughts?

Thanks

Cheryl_71360

They could end up too salty. Can't you take them out of the brine and let them rest a bit in the fridge before putting in the SV? Are you planning on a fry test before sous vide? I ask only because I have had things end up a bit salty and had to soak them in fresh water for a few hours.