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Sous Vide Ghost Pepper Corned Beef

TRPV1

TRPV1

Made some homemade corned beef and added dried ghost pepper to the spice rub and brine. It was brined for 6 days and cooked sous vide using an immersion circulator for 48 hours. It made an amazing hot reuben sandwich!
 
 
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Looks great, now toss that ish in the smoker for a few hours and make me a pastrami sammich! 
 
Best looking "boiled" meat i've seen yet. 
 
D3monic said:
Looks great, now toss that ish in the smoker for a few hours and make me a pastrami sammich! 
 
Best looking "boiled" meat i've seen yet. 
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Thanks man! Unfortunately my building doesn't allow smokers on the balcony or this would be pastrami instead of corned beef! 
 
grantmichaels said:
I can't stop thinking about this.
 
I just took a corned beef down for the weekend.
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It's definitely worth the time it takes to make. My brisket was pretty small so 6 days of brine was plenty to get good even penetration into the center. A larger one may take an extra day or two. Next time I'm going to use short ribs and ease back just a little bit on the ghost pepper as to not completely overpower the rib flavor. 
 
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