Three Year Old Dinner & Breakfast

Discussion in 'Smoking Bacon' started by bearcarver, Oct 28, 2014.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Three Year Old Dinner & Breakfast (Nearly 3 years in my freezer)

    This shows why I wouldn’t want to go without a Vacuum sealer. I use it for when I get items on sale, like Prime Rib, but it comes in so handy when I smoke a large amount of one of those things I get on sale.

    Below is our Supper of a couple nights ago, and my Breakfast the next morning, all of which I purchased on sale (Pork Loins @ $1.59 per LB) during New Year’s week, cured & smoked, and packaged on January 11, 2012.

    Link: 

    Boneless Cured & Smoked Pork Chops and Canadian Bacon       
    At that time I sliced 58 Pork Chops & 90 slices of Canadian Bacon. Then I packaged 3 slices of CB sandwiched between 2 Smoked Pork Chops to keep them all nice and flat in the packages. That will be one Pork Chop for each of us for Supper, and 3    slices of CB for my Breakfast the next day. We consume about one of these packs per month.

    The pack we consumed “below” was our final pack, after a total of over 33 months. That pack had the exact same Awesome flavor & texture as the first pieces we ate more than 33 months ago. This is what Vacuum Sealing does to improve the art of curing, smoking, and consuming Great Foods.

    Below is what I’m talking about.

    Thanks for looking,
    Bear





    This is one of the "29" packs I froze on January 11, 2012. This will be the meat for Supper for 2, and Breakfast for 1:





    This is all of the pieces I made back in January of 2012, and here is how I did it:
    Boneless Cured & Smoked Pork Chops and Canadian Bacon       





    This is the contents of each pack— 2 Cured & Smoked Pork Chops (left & right), and 3 slices of Canadian Bacon (through the center of plate):





    Two slices of Pork Chop frying lightly for our Supper:





    Roasted Taters:





    Bear’s Supper: One Cured & Smoked Pork Chop, Roasted Taters, and some Glazed Carrots:





    Bear’s Breakfast the next day: Two Eggs, 3 slices of Canadian Bacon, and some leftover Roasted Taters:


    __________________
     
    themule69 and mike w like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear that would scare the hellen out of most people[​IMG] I eat that amazing how much a good vac sealer can do.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Meat is to expensive to just throw meat in a zip lock then in the freezer.

    A good vac sealer is important in the game we are playing.
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice, - Bags I would say preformed well here for you as well as the vac sealer, what bags were you using and which vac sealer if you don't mind me askin. 

    Thanks 

    DS
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup, Sometimes we get something like a Family Pack of Chicken Thighs, and I don't feel like breaking it down & vacuum packing it, so I just throw it in the freezer & make a note to use it within the next few weeks. Nothing like vacuum sealing!!

    Bear
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Absolutely, and this Old Bear is too cheap to throw meat away, or pay the every day full price.

    I gotta buy on sales & vacuum pack the extras!!

    Bear
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks DS !!

    Mine is a cheap one, but it works great. It's a Food Saver V3485.

    I got it on sale a couple years ago for under $100 with a bunch of extras.

    These bags were from rolls I had 3 years ago, but now I get Lisa's pre-made bags. They work great !!

    Bear
     
  8. Very nicely done Bear. The plated shoots look very tasty. I totally agree with buy on sale and eat like a Mule later. My Vacmaster has it's home on the kitchen counter I use it so much. I started with a couple of Food Savers that I still have and they work great.

    I always have a few cured and smoked chops and Canadian bacon on hand. However I had never though that far ahead to package them for supper and breakfast at the same time. For that I will award [​IMG].

    Keep the good ideas coming!

    Happy smoken.

    David
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meal Bear! Bought my first vac packer in 1987! That's back when I was fishing and I got tired of paying the fish market to vac pack all the fish I'd get every summer. I still have that vac packer, though I haven't used it in a couple years. I was given the same one you have. It does okay until it overheats.I also buy from Lisa, but I buy the rolls, not the bags. JUst got done vac packing roasted tomatoes, tomato sauce, and the the italian roaster chiles from our garden.
     
  10. centex99

    centex99 Fire Starter

    What's the diff btw the canadian bacon and cured/smoked pork chops besides thickness?
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That is the only difference. I slice the Pork Chops at a heavy 1/2", because that's the biggest setting on my slicer. And I slice my CB about 1/8" thick.

    Bear
    Thank You Much, David !!

    Habit I picked up in the Army----I always plan everything ahead. Makes life easier.[​IMG]

    And Thanks for the Point.

    Bear
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Case!!

    Actually I get bags & rolls:

    Last time I got:

    600 bags 8 X 11.5

    600 bags 6 X 10

    And I got:

    12 rolls 11.5" wide

    12 rolls 8" wide

    Getting the bags takes care of the overheating problem with the sealer like you have. Since you only have to seal one end, it doesn't heat up so fast.

    I get the rolls for things that aren't very close to the bag sizes.

    Bear
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    OK. I have been doing without a vacuum sealer. You may have changed my mind, Bear. We'll see if I can slide it past She Who Must Be Obeyed.

    Disco
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WHAT??????????????

    You need a vac sealer.
     
  15. It looks beautiful and really fresh even! Great job Bear!!!!!!! Cheers! - Leah
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Keep your eyes open for sales.

    Right now "Food Saver" has the one I have for $119, but it was on sale when I got it-----It was under $100, plus I got a roll of bags, and a couple of marinating containers you can suck the air out of with the Vacuum sealer hose---Free in the package.

    Bear
     
  17. Disco

    You need a vacuum sealer if you are going to be a smoker. You can smoke larger cuts and save for later. You can reheat in the bag. You can buy when on sale. What else do I need to say?

    Happy smoken.

    David
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    What David said Disco!!

    PLUS !!!

    For many years I have tried numerous methods of cleaning brushes to be able to use them again. For holding them for a short time, I used to hang them in a small bucket of the appropriate liquid (whether latex, oil base or lacquer). That was fine, but if it went longer than expected, the water for the latex would evaporate (leaving the brushes hard), and the chemicals for the other brushes would stink up my garage!!!
    Then I tried just cleaning them & cleaning them & cleaning them, but no matter how good I did that. when I needed them again, they were nothing like new.
    So for a lot of my small jobs, I started buying cheap brushes & just throwing them away after using.
    However I didn't want to use a cheap brush for applying Woodguard to my Log Hose, so I bought 2 brushes made in Turkey, that cost $60 each, but hold a lot of material, which is what you need for the job.
    Everything from just above the foundation to the just under the roof, except the windows has to be painted every 4 years, and the East, West, and South sides have to be painted every 2 years. Thanks to this method, this was the 3rd time these 2 brushes have been used over the last 6 years, and they're still performing like new. They even look new!!!


    Bear

     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'll give you Mrs Disco's phone number.
    The cost isn't the problem, Bear. She Who Must Be Obeyed says I have too many smoking doo dads.
    How to convince my boss?
     
  20. Ask her for one for Christmas. Then it will be her idea!

    Happy smoken.

    David
     

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