Go to the Recipe: World’s Largest Sous Vide Pastrami
That's awesome!
Crazy Mo Fo's!!
- originally posted by Tony
Jeebus H McGullicutty!!! That's how you guys do a cookout?!:D
Freaking LEGIT, you guys.
This was one of our smaller affairs. We'll be releasing more recipes from other culinary exploits in the future.
I love you guys. This is fantastic.
- originally posted by Nate
There must have been an epic loss of arm hair at 1:49.
I want to taste!
When's the picnic? Any option for downsizing this for home use?
this looks amazing! Is that not a lot of instacure? Even for a quarter of a cow!
I think you guys should come to Australia and put on a show! I'd buy tickets for sure!
You have to consider the amount of liquid too. The instacure will reach an equilibrium between the enormous amount of water and the meat. In the end, it's well under the limits of sodium nitrite as allowed under the FDA 2009 food code.
If you'd buy us tickets to Australia, I'd probably take you up on that ;-)
Ahh! Yes makes sense, cheers.
hmm.... Well I'm hoping my bistro goes really well and when it booms and gives me time off I'll look into some marketing and PR for you . Never know what is around the corner! nonetheless I love chefsteps work and effort that goes into this website!
In step 7 wouldn't that be 0.2% or is the amount of liquid smoke off?
Also how do you know if your liquid smoke is safe with curing salt?
Easiest test is to make sure that the pH isn't below 4.8. You can pretty much do this by taste, if the smoke condensate tastes tart, then it should not be mixed with curing salts. By looking at the label, you should not see acetic acid as an additional ingredient (although you should still taste the liquid smoke for acidity).
AMAZING, Love it!!
- originally posted by Oyvind Naesheim
pastrami for days... amazing
- originally posted by Jake Briere
I got a couple of friends coming for diner tonight, I think I'm gonna do that. Mouhahahaaaa
how many beers were consumed during this process?................ for scientific reasons of course haha
I believe at least two kegs of Georgetown Brewing Manny's Pale Ale.
have a men's group and we do an event every year called pig fest. We built a sous vide in 2013 with heating elements on thermostats and sous vide a whole pig for 24 hours at 140. I'm pretty sure it was 60 gallons. And then spit roast the pig for the finish, which overcooked the skin a bit. We brined for 20 hours which wasn't enough and would have liked to have sous vide it for 48 hours, but it took so long to build we ran out of time
Cool! Keep an eye out for a video of our latest over-the-top culinary exploit involving a wall of fire and a custom engineered three-pig vertical rotisserie.
Will do. Love the gaggle roaster too. Thats some hard core shit right there!
Love to see these crazy things bringing a diverse team together! Keep it up.
Hi Chris ,how do you prepare the chicken before to put on the fire?
Seriously impressive in all respects. You chaps rock! Love this site and all it delivers. Superb!
You people are crazy, but IN SUCH A GREAT WAY.
I am blown away by this. This is truly epic.
I'm still struggling with your math here. It looks to me like the Instacure is 1.16% of the soluble brine (disregarding the solid spice weight). At 6.25% NO2 in Instacure, that puts the nitrite in the brine at 724 ppm. If we assume equilibrium and with meat weight approximately equal to soluble brine weight, it seems we'd expect 362 ppm in the meat. Maybe I misremember, but that sounds about 2x what's permitted. Can you please tell me what exact ppm limit you're referencing and where that's found? And, by the way, the salt also looks very high here. 6.88% of soluble brine plus the salt in the Instacure brings you to almost 8%. At equilibrium let's call it 4% in the meat. So - again about 2x. I could really use some clarification as to your desired final ratios and how you think these brines get you there. Thank you.
after watching this video (again) i just had a thought. you should link up with the folks from epic meal time and do something fantastically over the top!
I scaled this recipe down for a 5.5lb brisket flat. I brined the brisket, rubbed on the spice mixture, added the liquid smoke mixture, and am about 7 hours away from pulling it out of the sous vide. How should I sear the brisket at home?
Also, in the above video I noticed that the meat is rubbed AFTER it is removed from the sous vide and before it is seared. I expect that this will lead to a better crust than pulling the brisket out of the sous vide and going right into the sear. All of the spices and sugar will be left behind in the package. Should I repeat step 4 to re-rub the meat before I sear or will more rub leave me with over seasoned, salty pastrami?
How can I be sure thatliquid smoke used is safe with curing salt? how to find out? what is the problem?
@claudio: why would you think it wouldn't be safe? What is the problem with what?
Because the ingredient list says "be sure liquid smoke used is safe with curing salt."
NOOO.. you never want to use lighter fluid on any material you are cooking with...
