Wednesday, March 16, 2011

Corned beef update

Just look at that color! Going to Sous Vide the beef ribs... Cook the Plate cut... Reserve the Point cut for Pastrami this weekend!

And here it is...
The point cut brisket came out excellent... However the ribs were simply AMAZING!


  1. I'm definately going to try your recipe soon - think I'll do one with a top round and turn it into pastrami.

  2. I've been thinking about your bacon and stopped by the local ham and bacon business to see if they sold the raw bellies and I'm still in shock. He said they do and they're running about $3.99/lb - highest cost part of the hog - there must be a worldwide bacon revolution going on. Fortunately I can buy as small a piece as I want.