Sous Vide Corned Beef vs Pastrami

Why is there a temp difference between Sous Vide Corned Beef and Pastrami? I bought a brisket and I corned the entire thing and I'm currently cold smoking a portion. What I don't understand though is why Corned Beef is Sous Vide at 60ºC for 48 hours, but Pastrami is Sous Vide at 65ºC for 48 hours? Why is one 5 degrees higher?

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Brandon_Byrd_40557

The pastrami recipe is intended for short ribs; the corned beef recipe is for brisket. Though I've made both recipes, I can't say from experience why or how one recipe would perform dramatically differently from the other. Short ribs do have more connective tissue than brisket, and that might account for the slightly higher temperature in the CS recipe. At the end of the day, I don't think 5ºC matters tremendously in terms of the final texture for either pastrami or corned beef. I think the real difference is that short ribs are much fattier and better suited toward eating on their own while brisket is much leaner (especially the flat) which makes it better for sandwiches and what not.

Abdel_170072

Thanks Brandon. That was my initial thinking as well. Got both in the Sous Vide at 60ºC right now. Will let you know how it turns out. Btw, does anyone here steam their Corned Beef or Pastrami for 2 hours like many other places to make sure it's super tender?

robmcquarrie

Just finished the corned beef yesterday (60C for 48 hours). I wouldn't worry about it not being tender. My wife complained it was almost too tender. It had almost a pate/terrine texture. It wasn't crumbly but it was really soft.