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Meat that has been velveted will have a slimy feel if not prepared correctly. After being velveted. It must be rinsed thoroughly. And patted dry before using.
I've never heard of doing this to large chunks of meat. Always thin sliced. Up to 1/2".
I have smoked skewers of beef that were velveted. Didn't harm the process any. Just made sure the beef was thoroughly rinsed beforehand.
Came out like Chinese beef on a stick. Just with a slightly smoked flavor.
Thanks! I've been wanting something like this for years. Finally said. Yeah, it's time! Can't wait to get it up to the camp. Unboxed. And put together. Comes in 8 big boxes. Set up weighs just shy of 1200 pounds.
It's gonna be a scorcher. The plan for us is I'll get the outdoor kitchen put up this Friday and Saturday.
And hopefully break it in with surf and turf Saturday night.
After a few days of use. I'm happy with it. Ann got a couple of bites. But nothing like before.
This coming weekend will be the acid test. Calm with some rain. We'll be under our new awning. I'm thinking the thermacell will be needed.
Damn fine job Rich! A foot long cony with chili and cheese would be awesome! My cooking has taken a bit of a hit with camping every weekend. Need to make some brats asap!
We have those too. Just forgot to bring them out. And wanted a solution that didn't require replacing fuel cells or the pads. I have a one to clip on your belt. And a tabletop one.
Thanks for the tip though!
They work great in calm weather. Or in a gazebo.
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