Picked up a 1kg Chuck and looking to add a little smoke into the meat. Is it best to do this prior to SV?
I’m thinking to dry brine for 24 hours, then smoke at a low temp (200-225?) for a few hours then SV 137 for 36 hours.
Is this the way?
by Genghiiiis
2 Comments
Why not sous vide first and smoke after?
I should call her