Lacto-fermenting in Vac Bags - 2% Salt by weight
Lacto-fermenting in Vac Bags - 2% Salt by weight
How this vaccum thing works? Is there any tutorial for it?
More on reddit.com(Question) - Vacuum seal - Salt Beef/ Pastrami
(Question) - Vacuum seal - Salt Beef/ Pastrami
You can do eq just fine, your brisket does not need to be covered with water (you'll turn it around 1+ times every day). Depending on your vacuum sealer you might add some liquid to make the process easier (e.g., your beef weights 3kg, you add 300g water and calculate salt/cure/spices based on 3300 total weight). I usually add 100g water so I don't have to worry about distributing the rub evenly.
More on reddit.comIf I salt and pepper my steak, vacuum seal it, then sous vide it the following day, will it make a difference vs season and vacuum sealing the day of?
If I salt and pepper my steak, vacuum seal it, then sous vide it the following day, will it make a difference vs season and vacuum sealing the day of?
Yes. You're essentially dry-brining it and it should improve flavor and texture. If you check out Salt, Fat, Acid, Heat by Samin Nosrat she encourages seasoning with salt at least overnight on beef.
More on reddit.comHow far in advance can I salt, season, and vacuum seal steaks without compromising texture/taste?
How far in advance can I salt, season, and vacuum seal steaks without compromising texture/taste?
I know the cult of SVE YouTube says season ahead. I think it’s a bad idea. Seal it plain or with just the herbs in the bags and cook it when you’re ready. Then dry it and season it before searing. Leaving it salting in the bag will give it a kind of cured or hammy texture. I might also freeze them so that they’ll keep longer for the trip. Just add another hour to the cook time.
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