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Recent content by cfarley
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I finish all in some other fashion. This isn't out of the tank then eat. Yes his recommended temp is 134 for poultry. I have been SV'ing chicken for a few years now and have not had any issues at 129. Starting out please adhere to the tables listed...
The chicken breasts are cooked just to pasteurize. They get finished on the grill or oven. I have thrown out way too many packs of $8-10 chicken breasts because I didn't get to them before they spoiled.
I did some chops the other day. I prefer to usually cook my meat naked, meaning no spices until after you shock it. Steaks, and chops and chicken breasts I usually cook @129 for 4 hours. This typically depending on cut will both be tenderized and pasteurized. So you can leave your protein vac...
I used Pop’s brine and put my turkey down Sunday. Will it be in the brine too long to smoke on Thursday? Or should I take it out smoke it now and brine another with less brine time. I’m using a fresh turkey with nothing added.