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  1. floridasteve

    Sous Vide Pork Loin Roast Experiment - Results were so-so

    Sounds good. Thanks for the advice!
  2. floridasteve

    Sous Vide Pork Loin Roast Experiment - Results were so-so

    sounds great. How long did you dry brine it?
  3. floridasteve

    Sous Vide Pork Loin Roast Experiment - Results were so-so

    So how did the SV loin turn out?
  4. floridasteve

    SV PortChop Failure.

    UPDATE when I did this cook there were 2 chops in the bag. One I seared and that’s the one I talked about in this post. The other I just put into the fridge. Tonight I took it out and reheated it in my air frier at 350 for 5 minutes. it was still too cool for my taste, so I gave it another 3...
  5. floridasteve

    SV - Newbe question

    I made my own :-) I took the temp controller off my mini that controlled the fan and plugged my camping hot plate into it. Set my extra instant pot on top of in and bought a $6 aquarium circulating pump from Amazon. Works like a champ! Us DIYers rule!
  6. floridasteve

    SV - Newbe question

    Keith - I’ve read this twice and have it bookmarked. I’m ready to accept that meat cooked below FDA recommended temps are safe (perhaps safer?) that FDA recommendations. But I’m still struggling to make sense of the time/temp effect on outcome. I understand it in terms of pasteurization...
  7. floridasteve

    Event (PICTURES ADDED) 11th Annual South Florida Gathering - December 2-4, 2022

    It’s really to early to commit for sure, but very, very probable. 😃
  8. floridasteve

    SV - Newbe question

    Thanks for the tip!
  9. floridasteve

    SV PortChop Failure.

    Thanks Kurt!
  10. floridasteve

    SV PortChop Failure.

    Thanks for the tip! There were 2 chops on on top of each other when they were frozen, that why I used Bear's timing for a 2" chop. Was that wrong? I still have more of those chops in the freezer. Next time I’ll slip them and try it your way.
  11. floridasteve

    SV - Newbe question

    Thanks for the tip, Kurt!
  12. floridasteve

    SV - Newbe question

    My first attempt was chicken breasts. They weren’t bad, but were a bit dry and and a little chewy. My second attempt was eye or round steaks. They were so dry I cut them into chunks and stuck them into the freezer to use in my next batch of pressure cooked stew. I'm really just wanting to...
  13. floridasteve

    SV PortChop Failure.

    Thank you for the advice. But I didn’t sear them for 5 minutes. I only seared them until they got the seared coloration. I did, however, put them in the freezer for 5 minutes before searing them. Brining is a good suggestion, and I’ll try that next time. 😃
  14. floridasteve

    SV - Newbe question

    I’ve been reading a lot and watching a lot of videos on SV. I getting the concept of pasteurization , and that temp affect doneness and time affects tenderness. But my problems so far has been too dry. What controls juiciness?
  15. floridasteve

    SV PortChop Failure.

    My 3rd attempt at sv and still waiting to have good results. This time a did two 1" pork chops. I used Bear's guide, 135* for 3.5 hours, only mine were frozen so I added another hour. Also, Bear's chops were 2" think, mine were only 1", but they were stacked on top of each other so I didn’t...
  16. floridasteve

    Event (PICTURES ADDED) 11th Annual South Florida Gathering - December 2-4, 2022

    I just reserved lot 80 😃
  17. floridasteve

    Beef Eye Round (Finally!!)

    Thanks 🐨!
  18. floridasteve

    Another Eye Round (Sous Vide Test #3)

    Thanks Mr Bear!
  19. floridasteve

    WFF Peri Peri Chicken Thighs

    thanks Al. I assume you meant 3-4 hours.
  20. floridasteve

    Beef Eye Round (Finally!!)

    Did you make the gravy from the juices from the bag?
Great deal on LEM Grinders!
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