Thanks for the info. The salt issue makes sense to me but most sous vide guides and recipes I have read recommend the use of salt in the bag before a 72 hour cook... Maybe I'm more sensitive to this flavor or maybe I'm reading the wrong blogs! I'm not going crazy with the salt but I'll be sure to skip it next time to see the difference. "Beefyness" can decrease somewhat with long cooking. This is a good reason to chill LT/LT beef after it's cooked, then give it a good sear in a hot pan to develop a crust and Maillard flavors, then rethermalize and serve. Also, if you are getting a "corned beef" like flavor and texture, this is because you have salt in the bag and the salt is effectively "curing" the meat in the bag as it cooks over 48-72 hours. It's no different from brining the meat for 48-72 hours, which we would expect to result in a corned-like flavor and texture. You should only salt the meat once it is finished cooking and out of the bag, and this will avoid curing the meat.