j biesinger
TVWBB Platinum Member
My interest in sous vide cooking has a lot to do with my desire to master barbecue. If you follow the Modernist Cuisine lab, you'll see that there's plenty of cross over between the two techniques.
I finally got my sous vide rig together this spring and an unsmoked rack of spares and a chunk of brisket become my first guinea pigs.
I started with curing both with the basic cure (with dextrose) from the book Charcuterie. I don't recall what I was shooting for but I think it was around 3.5% salt:meat.
They dried over night in the fridge and this afternoon I hooked up my smoke daddy to my kettle. I've manage to get this thing pumping smoke into a wsm, a primo jr and now a 22" kettle.
spares and brisket hunk hanging out in the apple wood perfume
I bagged the meat and dropped it into the hot tub. The goal is 24 hrs at 145*.
Tomorrow night I'll chill them, and I think I'll play with them on friday as they'll make a nice lunch snack for our first comp.
I finally got my sous vide rig together this spring and an unsmoked rack of spares and a chunk of brisket become my first guinea pigs.
I started with curing both with the basic cure (with dextrose) from the book Charcuterie. I don't recall what I was shooting for but I think it was around 3.5% salt:meat.
They dried over night in the fridge and this afternoon I hooked up my smoke daddy to my kettle. I've manage to get this thing pumping smoke into a wsm, a primo jr and now a 22" kettle.
spares and brisket hunk hanging out in the apple wood perfume
I bagged the meat and dropped it into the hot tub. The goal is 24 hrs at 145*.
Tomorrow night I'll chill them, and I think I'll play with them on friday as they'll make a nice lunch snack for our first comp.