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Recent content by webmanoffesto

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  1. W

    MaxVac Pro 1380 won’t release vacuum or open after sealing

    Handy links, thanks
  2. W

    MaxVac Pro 1380 won’t release vacuum or open after sealing

    I’ve got a LEM MaxVac Pro 1380 chamber sealer (this one: https://lemproducts.com/products/maxvac-pro-chamber-vacuum-sealer-1.html) that I really like, but lately it’s been malfunctioning. At the end of the sealing cycle, it no longer releases the vacuum or opens automatically. The food stays...
  3. W

    LEM Maxvac Pro Chamber Sealer on Sale at Costco

    Here it is on the Costco website for 399.99
  4. W

    Achieving 3% Brine, equalibrium method, immersed brisket, corned beef

    Thank you. That's very helpful. I did the calculations that way. I like my less complicated spreadsheet which is easier to check. But throwing out the whole "meat is 70% water" thing and just using the weight of the meat in grams means that the "salt to add" calculation changes from...
  5. W

    Achieving 3% Brine, equalibrium method, immersed brisket, corned beef

    I want to cure meat, such as a brisket, for corned beef. I want to achieve a NaCl solution using equalibrium brining (meat fully immersed in the brine). I would like to assume the meat is 70% water and include that in the water calculation. But maybe I'll stop doing that. A 10 pound brisket =...
    • webmanoffesto
    • Thread
    • brine calculation corned beef equalibrium google sheets pastrami spreadsheet
    • Replies: 9
    • Forum: Curing
  6. W

    Now THATS's a Sausage Stuffer

    Screenshot of old equipment in a vido tour of the Pick Szalami factory in Szeged, Hungary. One site said that the Pick Szalami was stuffed into horse intestine.
  7. W

    Cheap container

    Coleman Party Stacker. I used a hole saw, but then cut it to the edges, for a U shaped hole. Now I can remove the cover and the SV stays in place. Some postings I found online said that you don't want whole thing (water container, container cover, and sous vide device) to be completely sealed...
  8. W

    Brine too Salty, I have to dilute it

    The DaveOMak tab is the one to look at, but if you scroll down in the above spreadsheet you'll find it also has a Diluting.too.Salty.Solution tab.
  9. W

    Brine too Salty, I have to dilute it

    I'm using a spreadsheet to calculate amount of salt to add to brine. This takes into account I set target salt solution, usually to 3% I enter the weight of the meat in pounds (this gets converged to grams) I enter the amount of water I will add. I like to use a wet brine because it makes so...
  10. W

    Brine curing

    . deleted by original poster
  11. W

    Brine curing

    That's exactly the question I wanted an answer for. I see online there are salometers/hydrometers, some with a 0-26 scale and some with a 0-100 scale. I am using this to measure brine (salt dissolved in water). As I understand it, the water is saturated (max amount of salt dissolved) at...
  12. W

    Mystery of Cold Smoking by Marianski, Stanley; Marianski, Adam.

    This is a tricky one to figure out. Ultimately, it comes down to what is the risk level you are comfortable with, and what safety measures can you take to minimize / manage the risk. One source I checked said that people with a "compromised" immune system should avoid cold smoked fish. They...
  13. W

    Spreadsheets for Curing Meat, Science

    Wow, that's amazing, thank you!
  14. W

    Mystery of Cold Smoking by Marianski, Stanley; Marianski, Adam.

    At least he can get some accurate scientific information by talking to his wife, a "very high ranking food safety expert for the FDA. A Ph.D." .
  15. W

    Mystery of Cold Smoking by Marianski, Stanley; Marianski, Adam.

    Yes, and Meathead Goldwyn says it's completely safe too, aside from the dangers of botulism, listeria, and parasites. :emoji_laughing:
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