Question: In your recipe for the cure you list - Sodium Nitrite 5% 3g/kg but in the video you did state 3g/kg. 3g/kg is .3 percent and you also listed 5% and there is a large difference between the two percentages. As I understand .25 percent is general rule for the use of cure #1 but the .3 percent is still plenty safe but I dont think 5 percent is safe. Maybe a correction is needed to the written content just to make sure someone doesnt use 5%. I am just getting started in to charcuterie and finally have all equipment needed for dry aging and dry curing and processing meat. So forgive me if I am misunderstanding the above! I am very grateful that you take the time to share your knowledge with me. Obviously you like to share/teach and hopefully the revenue helps your business.
Welcome back Duncan. Congratulations on the new butcher. It's ok that your off line awhile..spend plenty of time with him. He'll be out of school before you know it.
Havent done Pastrami, but Montreal Smoked always turns out great. Difference is we steam for a couple hrs the next day after smoking. It falls apart and full of flavor.
amazing work Duncan. we'd get our whole brisket halved and vac bagged by our butcher, sous vide it for 24-36 hours at 65c. once done, a dry off, mustard rub and in a hot oven 200oc for 20-30 mins to crust up pull out slice and serve. the best part is the worst cut comes out amazing.. you just cant stuff it up every chrissy in july went off well with the roasts..
I have learned so much from your channel over the years. I refuse to buy any form of sausage or cured meats from the store. Even simple hot dogs or bologna. I can pronounce every ingrediant that I use. Plus the taste is off the charts. I built a sous vide set up like yours to cook last years XMAS prime rib. I used turkey bags since I did not have vacuum bags large enough. I also use souse vide to cook my sausages. 160 for 2 hours. Makes my tube meats stay extremely moist and avoids wrinkles on the cases. One of the many advanteges is you know exactly what time your meats are done cooking. Thank you for your videos
Congrats on your little one! I am so glad you are back🙂 I love brisket and once I master fresh sausage making, I will venture out to things like this. I have a question totally off topic and thought if anyone knew the answer it would be you. Do you have a good recipe for pork honey garlic sausage? I'm trying to find one that isn't overwhelmed with garlic. Nothing worse when one flavour totally takes over. I find most store bought honey garlic sausage has way too much garlic. I would really like to try my own. So far I've only found one recipe online. They must not be as popular as I thought. Hoping you see this and respond. Thanks for all you do!!
perfect timing, I have a beef coming in tomorrow and I wanted to do pastrami for the midnight supper at a wedding.....thanks bro, even with a little one you're still on the ball........WOW....wait till the two's...lol
That looks crazily good. When your crew bit into that Rubin’s my mouth opened and closed too 😂😂 I can make this as I have a Bradley smoker, vac packer and the exact same Souse Vide heater. Brilliant, thank you.
Good morning Duncan and congtats to you and the misses on your new son. As usual another great video and looking forward to more have a great day and be safe
I have the same sous vide. If it comes out of the water while it's on, it will error. If you put it back in the water without turning it off, the error message goes away, but it continues to heat up way hotter than the set point. Mine got so hot I was worried it could start melting and start a fire. I mainly mentioned this because of your cooler design, you cannot check inside without taking th sous vide out of the water. It's fine if you turn it off and turn it back on after it's back in the water.
Congrats on the little sprout. I love pastrami. Where I'm at brisket isn't so cheap so I usually buy corned beef at costco and smoke it. Smoked pastrami vacuum seals and freezes well and I recently got a spiffier, larger smoker so I can do a few at a time. On chewy bread like ciabatta with swiss & sauerkraut. mmmmm
It was worth a try ;) @@duncanhenry Having followed your recipie for Bacon, we will never buy storebought again... it is a completely different experience. Bought a small masterbuilt smoker, and already made 6 sides of bacon since christmas. Thank you for the time you dedicate to teaching us. AND it is also reassuring that you are a butcher - then we know that the knowledge is there.
Great video! Hoping to try this soon! I'm a bit confused about the concentration of salt in the brine... Did you use 3g/kg cure 1? What does the 5% refer to? And did you add any kosher/brining salt to this brining step? Thanks again!
I always wondered ,about sous vide cooking.Great video,thanks for taking the time,to explain the process.Congrats on the new addition.The links for the sous vide worked great..Thanks again brian
It helps to keep the food moist, and you don't have to worry about overcooking it. But you don't get any extra flavor. You have to put the right amount of seasoning in if you want flavor. Too much will be too much, because nothing leaks out. But sous vide with no seasoning makes it very bland. Plus, the meat doesn't look very attractive when it comes out. People sear the meat afterward, but I kind of think that defeats the purpose. For me, sous vide is another tool to have, but it doesn't replace any other method of cooking.
Hey Duncan.... how about making Greek Gyro meat!!!! I've been trying to make the empulsified cone of deliciousness, but its coming out grainy and dry... ugh
I've sous vide brisket before. It does make it tender. I find its great when you first eat it. When you warm up/leftovers the meat tends to be pasty. I will never sous vide a brisket again. IMO I would wrap and finish in the smoker or oven.
Thank you Mr. Kev. I am really looking forward to playing with it some more. I am not sure if I will be able to pull it off this year. Maybe some but not the whole month in all likelihood.
Thank God -- you are back. Children are total joy and happy for you - unfortunately -- you're going to loose some sleep. Now, as a sweet baby and later as a teenager. Meanwhile,,,, back at the ranch; I liked the Pastrami video, different recipe from mine and I'd never even heard of a "Sous Vide" -- interesting. Only complaint on the video came from Tina - (Queen Tina for those of you who don't know her) thought a nice Reuben Sauce Recipe along with the serving presentation would have been correctly done. ---- You fill a huge link in there for digital meat workers, excellent advice, excellent advice. Thank you. I used to tell my children "There is a good market for little blue eyed, blonde haired babies."
@@duncanhenry Sounds AWESOME I've been SV since Anove wifi units came out and as a matter a fact I'm SV up some Char Sui Pork for supper as we speak CHEERS 🍻
Nice to have you back .congrats on the little one. Looking forward of some new and good stuff..
Great to see you again, Duncan! Congratulations on the new son. Very happy for you.
Nice to see you back! Looking forward to Marianski March hopefully! Congrats on the new Henry addition!
Congratulations to you and your wife!!! Awesome videos
It's great to see you back making content! Family comes first, everything else is a distant second.
Congratulations on your new baby!!!!
So happy for you! I can't wait for you to experience the joys of fatherhood. Thank you for all you do
Duncan ! Congratulations on the new baby boy. Great to see you back in the saddle
Welcome back. You were missed. Marinsky March this year? And Congratulations on the new family member!
glad to have you back buddy and congrats on the little butcher...
Question: In your recipe for the cure you list - Sodium Nitrite 5% 3g/kg but in the video you did state 3g/kg.
3g/kg is .3 percent and you also listed 5% and there is a large difference between the two percentages.
As I understand .25 percent is general rule for the use of cure #1 but the .3 percent is still plenty safe but I dont think 5 percent is safe.
Maybe a correction is needed to the written content just to make sure someone doesnt use 5%.
I am just getting started in to charcuterie and finally have all equipment needed for dry aging and dry curing and processing meat.
So forgive me if I am misunderstanding the above!
I am very grateful that you take the time to share your knowledge with me. Obviously you like to share/teach and hopefully the revenue helps your business.
Welcome back Duncan. Congratulations on the new butcher. It's ok that your off line awhile..spend plenty of time with him. He'll be out of school before you know it.
Awesome, happy for you and happy to see you back!!
Glad you’re back. I picked up a Pitt Boss today. Congratulations on the little Henry!
Really enjoy your content. Learning so much as an aspiring home sausage maker! You’re the real deal. Can’t wait to see more Sous vide!!
I guess next time I buy brisket I am getting 2. Thanks for the inspiration.
Hope you enjoy!
Yay, new video, new offspring! Congratulations!
Havent done Pastrami, but Montreal Smoked always turns out great. Difference is we steam for a couple hrs the next day after smoking. It falls apart and full of flavor.
Looks good. I'll have to give this a try.
Thank Duncan. We really appreciate you putting this out.😀
amazing work Duncan.
we'd get our whole brisket halved and vac bagged by our butcher, sous vide it for 24-36 hours at 65c.
once done, a dry off, mustard rub and in a hot oven 200oc for 20-30 mins to crust up
pull out slice and serve.
the best part is the worst cut comes out amazing.. you just cant stuff it up
every chrissy in july went off well with the roasts..
First off CONGRATULATIONS! Secondly, glad to have you back (I like your channel the best), and third, that looks really freaking good!
I have learned so much from your channel over the years. I refuse to buy any form of sausage or cured meats from the store. Even simple hot dogs or bologna. I can pronounce every ingrediant that I use. Plus the taste is off the charts. I built a sous vide set up like yours to cook last years XMAS prime rib. I used turkey bags since I did not have vacuum bags large enough. I also use souse vide to cook my sausages. 160 for 2 hours. Makes my tube meats stay extremely moist and avoids wrinkles on the cases. One of the many advanteges is you know exactly what time your meats are done cooking. Thank you for your videos
Well that is great to hear! Better and healthier sausages for you and your loved ones. I am looking forward to playing with this some more for sure.
We shall call them (as is one) miniDunk. Haha. Congratulations 🎉
All the best
Been going through withdrawal from lack of videos.... congrats on the new little one! I'm going shopping for a brisket ASAP! Thanks man!
Congrats on your little one! I am so glad you are back🙂 I love brisket and once I master fresh sausage making, I will venture out to things like this. I have a question totally off topic and thought if anyone knew the answer it would be you. Do you have a good recipe for pork honey garlic sausage? I'm trying to find one that isn't overwhelmed with garlic. Nothing worse when one flavour totally takes over. I find most store bought honey garlic sausage has way too much garlic. I would really like to try my own. So far I've only found one recipe online. They must not be as popular as I thought. Hoping you see this and respond. Thanks for all you do!!
Congrats on the new family addition. Thanks for the video
perfect timing, I have a beef coming in tomorrow and I wanted to do pastrami for the midnight supper at a wedding.....thanks bro, even with a little one you're still on the ball........WOW....wait till the two's...lol
Nice to see you!! Looks really good!!
That looks crazily good. When your crew bit into that Rubin’s my mouth opened and closed too 😂😂 I can make this as I have a Bradley smoker, vac packer and the exact same Souse Vide heater. Brilliant, thank you.
Thanks for a great recipe and video. CONGRATULATIONS on the new addition to the family
For the algorithms bay bay!!!!!
I did this with venison round…. Mmmm
Congratulations !!! nice to see you again.
may you raise your child in piece and prosperity
Looks very tasty 👍great job congratulations on you and the wife having a little bundle of joy be safe
Thank you Ray. We will.
Good morning Duncan and congtats to you and the misses on your new son.
As usual another great video and looking forward to more have a great day and be safe
Thank you Mr. Miller. I appreciate it.
I have the same sous vide. If it comes out of the water while it's on, it will error. If you put it back in the water without turning it off, the error message goes away, but it continues to heat up way hotter than the set point. Mine got so hot I was worried it could start melting and start a fire. I mainly mentioned this because of your cooler design, you cannot check inside without taking th sous vide out of the water. It's fine if you turn it off and turn it back on after it's back in the water.
Congrats on the little sprout.
I love pastrami. Where I'm at brisket isn't so cheap so I usually buy corned beef at costco and smoke it. Smoked pastrami vacuum seals and freezes well and I recently got a spiffier, larger smoker so I can do a few at a time. On chewy bread like ciabatta with swiss & sauerkraut. mmmmm
Welcome back hope you get 10 million likes you are the best teacher on youtube
Lol well thanks Jack. I am not sure if there are 10 million home butchers out there. Glad you like it though.
Thank you @Duncan - I really appreciate your work. Family first ! Work second, and then all your youtube subscribers ;)
No, thank you Henrik for understanding.
It was worth a try ;) @@duncanhenry
Having followed your recipie for Bacon, we will never buy storebought again... it is a completely different experience.
Bought a small masterbuilt smoker, and already made 6 sides of bacon since christmas.
Thank you for the time you dedicate to teaching us. AND it is also reassuring that you are a butcher - then we know that the knowledge is there.
Great video! Hoping to try this soon! I'm a bit confused about the concentration of salt in the brine... Did you use 3g/kg cure 1? What does the 5% refer to? And did you add any kosher/brining salt to this brining step?
Thanks again!
I always wondered ,about sous vide cooking.Great video,thanks for taking the time,to explain the process.Congrats on the new addition.The links for the sous vide worked great..Thanks again brian
It helps to keep the food moist, and you don't have to worry about overcooking it. But you don't get any extra flavor. You have to put the right amount of seasoning in if you want flavor. Too much will be too much, because nothing leaks out. But sous vide with no seasoning makes it very bland. Plus, the meat doesn't look very attractive when it comes out. People sear the meat afterward, but I kind of think that defeats the purpose. For me, sous vide is another tool to have, but it doesn't replace any other method of cooking.
Glad to see you back Duncan. Looks great 👍
Thanks James I appreciate it.
Hey Duncan.... how about making Greek Gyro meat!!!! I've been trying to make the empulsified cone of deliciousness, but its coming out grainy and dry... ugh
Congrats on your son, glad to see you are doing well. Great video as always.
Thank you very much Jason.
I've sous vide brisket before. It does make it tender. I find its great when you first eat it. When you warm up/leftovers the meat tends to be pasty. I will never sous vide a brisket again. IMO I would wrap and finish in the smoker or oven.
SO glad you're back and with a great video. I used sous vide in the kitchen and it is amazing. Are you doing a Marinski March?
Thank you Mr. Kev. I am really looking forward to playing with it some more. I am not sure if I will be able to pull it off this year. Maybe some but not the whole month in all likelihood.
Freaken awesome. I have been wanting to try pastrami too. I did corned beef and my cure didn't go all the way through
Do you need to wash meat after cure to get rid of excess salt?
SÜPER
Thank you!
Duncan is there going to be marianski march 2024 ?
Thank God -- you are back. Children are total joy and happy for you - unfortunately -- you're going to loose some sleep. Now, as a sweet baby and later as a teenager.
Meanwhile,,,, back at the ranch; I liked the Pastrami video, different recipe from mine and I'd never even heard of a "Sous Vide" -- interesting.
Only complaint on the video came from Tina - (Queen Tina for those of you who don't know her) thought a nice Reuben Sauce Recipe along with the serving presentation would have been correctly done.
---- You fill a huge link in there for digital meat workers, excellent advice, excellent advice. Thank you.
I used to tell my children "There is a good market for little blue eyed, blonde haired babies."
What temp to smoke it at ?
Good to see you back atter 🤘🏿
Thank you Miles. I hope to make a few more with this sous vide.
@@duncanhenry Sounds AWESOME
I've been SV since Anove wifi units came out and as a matter a fact I'm SV up some Char Sui Pork for supper as we speak
CHEERS 🍻
Congrats on ur boy was he born with a butcher apron 😂
Lol we have had him in one already.
Awesome
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.+*/-*/*/+
Eric is the Billy Mays of sausage. Dude's videos are one huge ad.