Corned beef pastrami!

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Sous Vide Cooking...who does it, what do you cook, how do you do it?

Done! Texture, chew is perfect, but I may not soak this brand as long next time. It was only about 5 hours with one water change, but I’d have like more saltiness. [PXL_20240331_225259706] [PXL_20240401_001706490] It’s a little bland. Not that that’s kept me from almost finishing the whole thing solo! Maybe I’ll sous vide the other piece with the rub, maybe a longer smoke, maybe no parchment ( which I removed for tue last 30 minutes of a 90 minute smoke).