Pastrami BACON com molho de mostarda e mel‼️ No Sous Vide e Defumado👊🔥🤘

Think of a recipe that's simple to make (it just takes a while because of the steps...) but it's AMAZING!!!! I ate it in Miami at @hometownbbqmiami, which was recommended by Panhoca! So I decided to recreate it at home! Basic recipe for BRINE from @tallitamachado_ For every 1 kg of meat: • SALT – 33g • CURING SALT #1 – 4.5g • ANTIOXIDANT – 3.75g • BROWN SUGAR – 30g • GARLIC POWDER – 4.5g • ONION POWDER – 4.5g • ALLSPICY PEPPERCORNS – 4.5g • BLACK PEPPERCORNS – 3g • CORIANDER POWDER – 3g • CORIANDER SEEDS – 3g • PINK PEPPERCORNS – 3g • THYME – 3g • JUNIPER BEANS – 3g • CINNAMON STICK – 1 unit • BAY LEAF – 2 leaves • MUSTARD SEEDS – 3g • WATER – 0.5L MUSTARD and HONEY Sauce • Caipira Mustard @decabron • Honey in the same proportion • 1/2 olive oil PitSmoker 👉 @artmilloficial Sous Vide and Vacuum Sealers, talk to @pedromirabile 👉 @mysousvidebr Wrapping paper if you are going to use it in the PIT 👉 @butcherpaperbr