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Corned beef in the making—9 days in brine before the sousvide bath!
In Sous Vide

Corned beef in the making—9 days in brine before the sousvide bath!


Corned beef in the making—9 days in brine before the sousvide bath!



by wasabibratwurst

5 Comments

  1. wasabibratwurst

    Starting from scratch! Brining this brisket for 9 days before a long sous vide cook. I usually shoot for 48hrs at 140°F hours—Does anyone have a go-to time/temp combo?

    Also, I might hit it with smoke afterward. Is it worth it?

  3. mrcatboy

    I would’ve thought that simmering those dry spices in the brine before cooling it and immersing the meat in it would be more effective.

  5. agletsandeyelets

    That is an insane amount of star anise! That stuff should be measured out in milligrams.

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