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Vac Bags Too Big!
I recently purchased 14x16 bags (3mm) for my chamber sealer, never giving thought to whether or not they would fit in my machine. Well, they don't. Here is a link to the bags: https://shop.vacuumsealersunlimited.com/14-x-16-Chamber-Vacuum-Sealer-Bags-Case-of-500-30734.htm I used 3 of them...- jfsjazz
- Thread
- Replies: 3
- Forum: Slicers, Grinders, Tools, Equipment
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Hello from Ohio
Haha, supposedly. Hard to believe as I watch the snowflakes from my office!! -
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Freezing SV Pork Loin
Thanks to all for your input and advice; greatly appreciated!!!- jfsjazz
- Post #7
- Forum: Sous Vide Cooking
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Freezing SV Pork Loin
I'm planning to SV cook a 5lb pork loin this weekend. Will brine it for a couple of hours, SV for about 4 hrs, then sear on the grill. Wondering if there would be any issues with slicing, vac sealing and freezing the leftovers. Since it will be fully cooked, I assume that I can let it cool...- jfsjazz
- Thread
- Replies: 6
- Forum: Sous Vide Cooking
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Bear summer sausage
It was 12am this past Saturday when I found myself in the same predicament: Stay up until the summer sausage hit the right temp in my smoker. Then, I found this thread and although I did worry about summer sausage in the sous vide for 6 hrs, I decided to give it a try and went to bed. The... -
Green Onion/Feta Cheese Ring Sausage
You didn't finish these Sous Vide? -
Another Eye Round (Sous Vide Test #3)
Bear, no need to sear?- jfsjazz
- Post #5
- Forum: Sous Vide Cooking
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Finally—-Eye Round in the SV (Fork Tender!!)
Bluefrog: How large (lbs) was the cut? TY.- jfsjazz
- Post #27
- Forum: Sous Vide Cooking
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Smokin-It Model 2
Yes, Shrews, I simply wanted a bigger smoker. The Model 1 probably would have lasted many more years for me. It is now smoking at the home of one of my friends' sons who is delighted to be in the smoking world with us!!- jfsjazz
- Post #6
- Forum: Electric Smokers
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Smokin-It Model 2
I'm currently using my second Smokin-It smoker, the 2d, after smoking with the #1 for almost 5 years. No regrets!- jfsjazz
- Post #2
- Forum: Electric Smokers
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Help with snack sticks and sous vide
I've been taking my sticks to about 148 in the smoker, then to the sous vide at 154 for 3 hrs. Great results!- jfsjazz
- Post #3
- Forum: Sous Vide Cooking
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Freezer Fail
Thank you Chef JimmyJ. Sounds like we are OK with the soups and sauces. Greatly appreciate your guidance!!- jfsjazz
- Post #7
- Forum: Food Safety
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Freezer Fail
Thanks Al. I share a great deal of what we make and it would kill me to think I gave someone a bad treat!!- jfsjazz
- Post #5
- Forum: Food Safety
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Freezer Fail
No I don't know, but there were still some ice crystals on many of the items and some of the liquids, soups, sauces, etc. were not completely thawed. All was cool to the touch.- jfsjazz
- Post #3
- Forum: Food Safety
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Freezer Fail
Over the weekend, I discovered that my freezer door malfunctioned and I had a gap of roughly 1.5 inches for about 18 hours. Most everything was almost thawed, or close to it. Since all of my meats (sausage, sticks, trail, etc.) were cured, smoked and vac seal packaged, I'm wondering if they...- jfsjazz
- Thread
- Replies: 6
- Forum: Food Safety
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Canadian Bacon Rings - Your thoughts?
CJ, I cure pork loins with Morton's TQ, maple syrup, black pepper and demerara sugar for 10 days, vac sealed and flipping every day. For the trail rings, I did not add any fat, but I did use NFDM to retain moisture. Smoked to 145 by starting at 120 and gradually moving the temp up to 180...
