Turning a Corned Beef into Pastrami with a 24 Hour Sous Vide Cook
Check out how I turn a regular Corned Beef into Pastrami with a 24 Hour Sous Vide Cook.
5-6 Pound Corned Beef
3 Tablespoons Black Pepper
3 Tablespoons Pickling Spice
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
Soak the Corned Beef in water overnight to remove some excess salt. The next day remove from water, rinse, and dry off. Apply rub of Pepper, Pickling Spices, Onion Powder and Garlic Powder to all sides of Corned Beef. Wrap tightly in Saran Wrap, and let sit in refrigerator for 4-8 hours. Smoke with Hickory and Cherry Wood for 3-4 hours at 200-225 degrees, making sure Corned Beef doesn't get hotter than 150 degrees.
Vacuum seal and place in Sous Vide cooker at 158 degrees for 24 Hours. Allow to cool down for easier slicing. Enjoy!
Watch the video below for more detailed instructions.