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Had another small “Eye of Round” in the freezer and since the last one ended up devoured before I could get any thin slices for Sammie’s I Sous Vided this one.
Here’s a pic of it all sliced up and ready to get packed up.
Her it is all ready to head to the freezer to save for another...
Ratings on the air fryer in Al’s post are terrible on Amazon! Only has a 60 day warranty and apparently company is no help after the 60 days. 35% rate it one star! Like most items some people love it and are very happy but “35% one star”. I’m interested in an Air Fryer but looking for better...
Welcome to SMF from NW Georgia. You have come to a happy place! Check out the reverse flow build section on this forum. There you will find a tutorial along with a calculator that will help you check your numbers.
Start a thread on your build in the “reverse flow build section” and ask away...
Welcome to SMF from NW Georgia. You have come to a happy place! Lots of MES users around this place and some of them unlike myself know a good bit of useful info!
Weedeater
I generally use smaller splits than you are describing on my reverse flow. I’m more in the beer can diameter camp. My main reason is if I am worried about keeping my temps rock solid steady this is easier achieved with the smaller splits. May have to add one a little more often but it helps...
Thanks Chef jimmy! I always wash the meat with cold water prior to seasoning. The Vinegar would add another layer of safety. Will give this a try soon and report back my thoughts on the Jaccard process.
Weedeater
I have seen this argument about not vac packing and I just don’t buy it from my experience. I spent a lot of years without a vac sealer, using ziplock freezer bags for SV and other cooks and from my observations I have seen no difference.
Since I usually cut a large piece like Eye of Round in...
Since this thread started out as a thread about Sous Vide and safety I thought I would pose a question to see what fellow SV users think.
I use SV on a lot of tough pieces of meat like anything with “round” in the name. SV does a great job of making these cuts tender but if I had a complaint...
Agree with SmokinVOLfan! AMNPS is a good move, especially for long smokes where feeding the chips can get laborious. The remote therm is a must. Should be at least a two probe model at a minimum so you can watch the temp of the MES and your food at the same time. Welcome to SMF. You have...
Don’t know either. Only used mine once so far. I do remember you have to really push hard to fully seat the plug in. Thought initially something was wrong with mine!
Weedeater
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