Closed-cell foam tape with adhesive backing ?

[Smokin Okie]

Thermoworks sells a closed cell foam tape for inserting one of their needle probes into a vac sealed bag.

Is this something that can be found for less money at Amazon or Home Depot ?

https://www.thermoworks.com/ths-600-470/

 

[chopsaw]

Camper shell gasket ..?

 

[Cajun Smokes]

Thermoworks sells a closed cell foam tape for inserting one of their needle probes into a vac sealed bag.

Is this something that can be found for less money at Amazon or Home Depot ?

https://www.thermoworks.com/ths-600-470/

Can't help you with finding it cheaper but you just showed me something I didn't know existed. Good luck finding it cheaper.

 

[Smokin Okie]

I think it has to be used with their submersible needle probes. IDK if anyone makes those probes.

 

[dr k]

Ultimately the IT temp of the meat will be the water bath temp so following the heating chart from frozen or heating chart from fridge based on shape and thickness in mm gives the duration to one degree below water bath temp. The pasteurization charts for fish, poultry and beef, lamb and pork from fridge shows thickness in mm, temp of water bath for a duration to pasteurize food and is longer than the heating but has met FDA and FSIS bacteria reduction standards. I figure if I sous vide I'm going to pasteurize it and the duration isn't much longer for the safety results.

A Practical Guide to Sous Vide Cooking

 

[Smokin Okie]

To make sure I got the right product, I ordered from Thermoworks.

 

[Smokin Okie]

Tried out the Thermoworks tape yesterday. Very happy with the results. Worked like a charm. I probably paid a little more buying Thermoworks, but I'm sure they won't leak water and destroy my meats.

I reheated some baby back ribs and wings ........... the meats reached same temp as the sous vide a lot faster than I thought.

 

[Cajun Smokes]

Tried out the Thermoworks tape yesterday. Very happy with the results. Worked like a charm. I probably paid a little more buying Thermoworks, but I'm sure they won't leak water and destroy my meats.

I reheated some baby back ribs and wings ........... the meats reached same temp as the sous vide a lot faster than I thought.

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Thanks for trying it letting us know. Gonna get me some to keep on hand