57 minutes ago, weinoo said:
Somewhere on eG, I have. But it is pretty much as simple as I outlined...rub the beef strips with a corned beef rub and pop into the SV at (IIRC) 145 or 150 F for 12 hours. I've done it a few times and it works well. Looks and tastes like corned beef. I got the idea from a TV show where a sausage maker injected cure and hot smoked at the same time.
I've only tried it with bavette which is about 1.5 cm o r so thick. I recall that cure penetrates about a cm /day, but I presume that this was done at refrigerator temps, so perhaps its speedier at 150F.
