Sous-Vide Pork or Beef Tenderloin Pastrami

Tenderloin gives a lean protein-rich slice, while the spiced brine adds depth. The honey-style sweetness is replaced with allulose, keeping the recipe low-carb but still salty and portion-conscious.
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Inventory: Oven, Probe Thermometer, Sous-vide
Kitchen: Other
4 kg
Servings: 10 (1 serving ≈ 170 gram)
Digestion time: 4 hour
Complete protein:
Pork, Water, Nitrite salt, Allulose, Sea salt, Mustard seeds, Black pepper, Chile, Allspice, Coriander (cilantro seeds), Dried garlic, Clove, Ginger, Cinnamon, Bay leaf, Nutmeg
Boil: 10 min. Cooking: 20 min. Let it stand: 7 day. Bake in the oven: 1 h. Cooking sous-vide: 6 h. Cool down: 30 min. Chill in the refrigerator: 12 h.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.

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Keto, LCHF: Recipes, Rules, Description $$$
Odessa