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Sous Vide Pastrami--delay cooking?

shapiro.al

Working on a batch of Sous Vide Pastrami for the upcoming Passover Holiday.

Have brined and smoked the meat. Ready to move on to the sous vide step, but wondering if there would be any harm pausing for a couple days (up to a week) by storing the meat, vacuumed packed, in the refrigerator? Hoping that between the brining and smoking the meat is pretty well preserved and could survive a week before their final cook phase. Thoughts anyone?

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fisher23

Any reason you don't want to sous vide then freeze and Re-therm? You might be ok but I would either SV and freeze or freeze then SV, just to be safe. Timing would be easier if you SV and freeze, re-therming would probably take 90 -120 minutes or so from frozen. My opinion.

brian_martin2001

I would think you would be alright doing that. Make sure that it is vacuum sealed, and kept in the coldest part of your refrigerator. However, just because i think your going to be alright doesn't mean you will be. You do run a potential risk, so Make sure there are no off odors when you remove it from the water bath, and there is not ballooning of the bag. You will usually have a little bit of air bubbles forming, however, you want to look out for a significant amount of air in the bag, and it will be accompanied by a very strong foul smell. Good luck.