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  1. rexster314

    Pastrami from store bought corned beef

    I've done the corned beef to pastrami thing a couple of times. In my experience, the cut of brisket is stringy and too fatty for me. I've done a small whole brisket before and won't make pastrami any other way now.
  2. rexster314

    Baked potato hash browns?

    I use a Kitchenaid stand mixer with the shredder attachment. I'll catch the threads of potatoes in a clean dish cloth, then gather the towel up at the corners and begin twisting the towel over the sink to squeeze the water out of the potatoes. When you can't get anymore water out, open the...
  3. rexster314

    Beef Bacon

    Doing two beef navels for bacon today. Cured for 20 days.
  4. rexster314

    Vacmaster 350

    So enlightening.............
  5. rexster314

    Vacmaster 350

    Whichever
  6. rexster314

    Vacmaster 350

    When you get wet stuff you have two choices. Well, maybe three. One: put a layer of paper towel inside across the bag just below where the seal will be. It'll catch whatever moisture there is first. Second: Put the item in the freezer to chill it firm. Then vacuum it like normal. Third: Buy...
  7. rexster314

    Vacmaster 350

    Call Vacmaster and talk to their service guy. Great service from them.
  8. rexster314

    WARNING.. for those with a vacuum chamber sealer...

    I had one explosion of spaghetti sauce several years ago. The result of putting too much sauce in a too small a bag. We had some people over for an after Christmas meal and since out Vacmaster 320 sits prominently in the kitchen, we had to show it's vacuum power off by flattening a plastic coke...
  9. rexster314

    Help. Looking at a chamber sealer

    I seriously looked at this model, but passed on it as I couldn't find too much info about it online. I had experience with the Vacmaster 320 as I had one previously.
  10. rexster314

    VacMaster Pro 360

    I've had the 360 for over a year and a half. It does require pressure on the lid at first, but when the sound changes after a few seconds, you can turn loose of the lid. I've had the seals replaced twice but we do quite a bit of bacon every month (200-250 lbs) so it gets quite the workout. We've...
  11. rexster314

    Anything similar to Oakridge Black Ops Brisket Rub?

    Hardcore Carnivore Black?
  12. rexster314

    Hardcore Carnivore Black Results

    HEB prime brisket yesterday on my Smokefire EX6. Rubbed down with Hard Core Carnivore Black. Smoked with B&B Competition pellets for 7 hours till point was at 170 and flat at 160. Wrapped in butcher paper, cranked the Weber up to 325 and cooked until point was at 205 and flat at 199. Probe had...
  13. rexster314

    Chamber Vacuum Sealer Recommendation???????

    LOL, Lisa is great
  14. rexster314

    Chamber Vacuum Sealer Recommendation???????

    I'm using a Vacmaster 320 chamber sealer. Pricey but with a 16x20 chamber I can seal pretty much anything I'll encounter. And from owning one previously their customer service is excellent
  15. rexster314

    Brer Rabbit Molasses Gone???

    I figured it had been tagged as "cultural misappropriation" and declared "woke"
  16. rexster314

    Crispy skin on TDay Smoked Turkey

    Here's my bird off the Smokefire EX6. Just dried off the skin and salted it down with table salt. Smoked @ 235f for around 6 hours. Crispy skin and moiste
  17. rexster314

    Getting This Bad Boy Monday

    I also have the 360. Only problem I have with it are the foam gaskets' short life. Replace them about twice a year.
  18. rexster314

    Getting This Bad Boy Monday

    Got it this past Monday.
  19. rexster314

    Online Spice Shopping

    Fiesta Spices in San Antonio. https://www.fiestaspices.com/index.asp?page=product_index
  20. rexster314

    Help. Looking at a chamber sealer

    I'm on my second VP320. First one was destroyed in a house fire. Lisa at vacuumsealersunlimited took good care of the ordering. Ordered on a Monday and received it by freight the following Monday, drop shipped directly from ARY
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