Sous vide corned beef done after a 48 hour cook. I checked it at about 30, and it was good, but needed more time. I did 135F for the first phase, and increased to 145F for the remainder.
There was a crazy variance in the temperatures recommended. I think I preferred the texture midway at 135 vs the end at 145 (which was closer to what you’d buy) so maybe I should have let it go the whole time at 135.
Anyway, it was good, and scratched the corned beef itch I’ve had for a while. Sliced up and frozen.
Also lamb shoulder chops at 135F, which needed to go a bit longer, I think. Sichuan rub, seared after SV, then diced and mixed with the rest of the recipe ingredients.
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