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  1. actech

    Arm Roast

    Two arm roast that I put salt and pepper on then seared on grill about 500*. Took one and put 5 cloves of garlic and a big rosemary sprig in the bag. The other sprinkled a package of onion soup mix. I wanted to see if rare pot roast was possible. 20 hour at 130. The garlic rosemary was better...
  2. actech

    Loin

    Sorry havent been on in a while but, yep its deer. Man was it good too
  3. actech

    Loin

    Best part that didn’t get ground for my weird summer sausage. Man it sure was tasty.
  4. actech

    Summer sausage issue

    Thanks for reply dirt. Not high temp. Both white and yellow extra sharp cheddar. Neither are melted. Hand mixed. Took forever. Did in stages so it didn’t warm on me. Beef was 80/20 ground beef. The pork was trimmings probably 90/10. Mostly fat. My sous vide is my grainfather beer brewer. It...
  5. actech

    Summer sausage issue

    Ok not sure how pics are gonna align. But 11 lb deer and 10 ground beef 4 pork fat. Then the seasoning, cure. Sat overnight. Added japs and cheese and eca. Stuffed and did the dry at 100. Smoked up to 140 for 4.5 hrs. Vac sealed and sous vide at 152 for 4 hrs. Ice bath then fridge. If you notice...
  6. actech

    sous vide juices?

    I thought I saw somewhere talk about how to heat the sous vide juice without it coagulating (beef 135*)? Anyone know how to do this? Doing a couple arm roasts. The beef juices done this way always taste good but arent much visually.
  7. actech

    Please explain

    No more carousel ? with the home page only being text list of forums it looks as tho we went backwards. also now finding all the goodies I had saved is a pia
  8. actech

    Gyro Loaf

    And Still waiting ....................
  9. My throwdown entry

    My throwdown entry

    • actech
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  10. actech

    My throwdown entry

    Sorry no q vue. I didn't have time. Neighbors said hey let's have a pool party on Saturday. Cool. We supply meat and you cook it. Here is a pork butt 2 hams a brisket a top sirloin and chuck roast. Let's eat around 2-3 ok. Injected butt with apple juice and rubbed. Sp on brisket and started...
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    IMG_5833.JPG

    • actech
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    • Album: My throwdown entry
  12. IMG_5832.JPG

    IMG_5832.JPG

    • actech
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    • Album: My throwdown entry
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    IMG_5831.JPG

    • actech
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    • Album: My throwdown entry
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    IMG_5830.JPG

    • actech
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    • Album: My throwdown entry
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    IMG_5829.JPG

    • actech
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    • Album: My throwdown entry
  16. actech

    My first buck board

    Thanks Al, and they were !
  17. My first buck board

    My first buck board

    • actech
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  18. actech

    My first buck board

    Slab out of freezer. Smoked 12 hrs with corn cob. After 12 day cure in pops brine. (Forgot I had adjusted salt down oops. Have to salt bacon... never said that before ) Sliced. Just nabbed these from garden so tomorrow it's BLT time !!!
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    IMG_5852.JPG

    • actech
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    • Album: My first buck board
  20. IMG_5851.JPG

    IMG_5851.JPG

    • actech
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    • Album: My first buck board
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