The Ultimate Sous-Vide Tri-Tip!!!!!
After extensive research, which just means I ate a considerable amount of Tri-Tip, I can definitively label this post as the Ultimate Sous-Vide Tri-Tip. I've taken a few of my techniques (outlined HERE ) and combined them to make this perfect Tri-Tip. I will be adding by weight 1% Red-Boat Fish Salt. They will be dry-brined for 72 hours. I've found that the glutamates in the fish salt take a little longer to penetrate, so the 72 hour time is essential. Dry-brining with Fish Salt is a Faux aging technique. You can read about it with the link I provided above. How to calculate 1%? You can look at my notes on curing HERE . But it's effortless to do....you need a gram scale. If the meat weighs 1000 grams, you will multiply 1000 grams by 1% or .01, which = 10 grams. After you have calculated how much salt you need to rub it into the meat. Make sure to spread the salt into every nook and cranny evenly. Note: If you don't have fish salt and ...