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Aging Capicola in Oil
It works well. One of our guys does this as it leaves a greater part of the peppery coating intact and he likes the spicier flavor. I've been using enough oil to submerge the entire piece in oil, but it is considerably less oil due to the vac sealing. -
Aging Capicola in Oil
Most of the members of our capicola group use this method for storing their cappies. The recommended oil is canola oil and the ideal resting time seems to be roughly 3 years. Most will rest the cappies in oil for at least 2 years as the temptation to not eat them is just too great! Several of... -
Christmas Prime Rib
My first attempt at SV prime rib and it was a hit. Followed the temp and time advice from the boys at "Sous Vide Everything", 137 degrees for 6 hours. Then to a 500 degree oven for about 12 minutes. The meat (~5.5lbs, 2 bones) was coated with roasted garlic and a dusting of thyme, rosemary and...- jfsjazz
- Thread
- Replies: 4
- Forum: Sous Vide Cooking
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Making Garlic & Herb Infused Olive Oil And Pepper Vinegar: Full Tutorial W/ Lotsa Pics
What do you suppose will be the shelf life of the oil?- jfsjazz
- Post #26
- Forum: Sauces, Rubs & Marinades Sticky
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Sheep or collagen casing for snack sticks?
I've tried a number of spice kits from Owens and have been happy with them all. Matter of fact, just got another order from them last week for summer sausage and sticks I'll be making this weekend. -
IT'S TIME TO ADD TO MY LOX STASH! Update STL's too! FINAL PICS POST #25!!
Al, Dumb question, but I assume it freezes well? Good luck with your procedure!! -
FOOD SAFETY 9/17/2019
Dave, Thanks for staying on top of this important topic and keeping us informed!!- jfsjazz
- Post #2
- Forum: Food Safety
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Dry aged steaks.....
I'm 3 weeks into aging a whole strip loin with Umai in my beer fridge and haven't smelled a thing yet!! I'm testing my beer daily to be sure!!!- jfsjazz
- Post #27
- Forum: Sous Vide Cooking
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Sodium Erythorbate
Thanks JimmyJ. I'm using it only to counter the possible oxidation when using cheese in the SS. Appreciate your insight! -
Sodium Erythorbate
I know that SE acts as an accelerator for cure, so would there be any harm if I stuffed my SS casings on Friday, refrigerated overnight, and didn't smoke them until a day later? TY! -
Venison Curing Question
Thanks Bear!! Great story and a good lesson for all of us too!! -
Venison Curing Question
Yeah Dave, I actually have a photocopy of the page. Just looked bizarre to me. In any event, thank you and thanks to the others who weighed in on this for me. Always great advice and guidance on this forum!!! I'll definitely be guiding my boy to the tried and true methods that we know... -
Venison Curing Question
My son is getting ready to smoke a 6lb clod of venison according to a ham recipe from Steve Rinella's book, "The Complete Guide to Hunting, Butchering, and Cooking Wild Game". While this author has a great reputation and a solid history in this area, I can't get my head around the prep of the... -
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Beef Eye Round (Finally!!)
Bear, I tried this method this past weekend and the results were amazing! Only difference was that I seared the meat after SV. Thank you for sharing your tips on this forum.- jfsjazz
- Post #19
- Forum: Sous Vide Cooking
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Cooking for one or two. What do you do?
I have the exact same issue. I prepare many foods which can be vac sealed and frozen. I will package single serving size portions and freeze them. Works well for her favorites too and is very convenient.- jfsjazz
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Vac Bags Too Big!
Well Bear, if that's dumb, that makes 2 of us! I tried that exact fix right before I saw your post and it worked! Sealed in some water as a test and it's holding nice and tight. All is not lost! Thanks for your input! Joe- jfsjazz
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
