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  1. IMG_1976.JPG

    IMG_1976.JPG

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: Coriander sausage - with lots of pics...
  2. IMG_1965.JPG

    IMG_1965.JPG

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: Coriander sausage - with lots of pics...
  3. IMG_1966.JPG

    IMG_1966.JPG

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: Coriander sausage - with lots of pics...
  4. IMG_1971.JPG

    IMG_1971.JPG

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: Coriander sausage - with lots of pics...
  5. IMG_1990.JPG

    IMG_1990.JPG

    • shyzabrau
    • Media item
    • Comments: 0
    • Album: Coriander sausage - with lots of pics...
  6. shyzabrau

    Linking out a sausage

    My question was directed more towards the PAIRS untwisting. I have pulled through, which works, but I was wondering if there was a better (easier) way. I'd love to see your video!
  7. shyzabrau

    VacMaster Pro 275? Or something else?

    Thanks, guys. I went ahead and ordered the 380. I don't need the extra length NOW, but I figured I'd plan for future expansion.
  8. shyzabrau

    Pork loin with a Mexican mole-inspired rub (with pictures!)

    Thanks, Nate!
  9. shyzabrau

    Which to believe?

    And a lot closer to sea level!
  10. shyzabrau

    How to handle natural casings

  11. shyzabrau

    Brisket "Fake News"

    I guess I am reading Jeff's post different from everyone else. I don't see that he's recommending to keep it simple, but rather to not stress. One may lead to the other, but sometimes complications are fun if they don't cause you stress...
  12. shyzabrau

    Linking out a sausage

    Ah. If you didn't have them, the sausages wouldn't come unwound?
  13. shyzabrau

    VacMaster Pro 275? Or something else?

    I think I'll be good with the 12" bar - I've been using that for many years with my FoodSaver Pro II. Both the 275 ($143) and the 350 (235) have the 12" sealing bar.
  14. shyzabrau

    Which to believe?

    I didn't know if SNJ has hills or mountains, but it is still good advice for anyone else that is reading this thread...
  15. shyzabrau

    1 butt vs 2 butt cook times

    I understood your question, so clearly my answer was confusing. Yes, your cooking time will be shorter if you cut the meat in half. You will also get more smoke and more bark.
  16. shyzabrau

    Which to believe?

    As Case said, you need to adjust for elevation. I'm at 1600', so my boiling point is 209.3 degrees F.
  17. shyzabrau

    Which to believe?

    Just checked mine against the boil. Based on my elevation, it should be 209.3. ThermoWorks ThermoPen - bounced between 209 & 210 ThermoWorks ChefAlarm - bounced between 209.3 and 209.7 ThermoPro TP20 - the two probes were at 210 and 211 I think that I can work with these... My Comark PDQ400...
  18. shyzabrau

    Which to believe?

    How close together are the probes in the above drum test? Could it just be variation within the drum?
  19. shyzabrau

    1 butt vs 2 butt cook times

    Separate pieces of meat are no additive, so you are only looking at the weight/thickness of the largest piece. That said, of course, the cooking chamber temperature will take a bit longer to recover when you put in more meat...
  20. shyzabrau

    VacMaster Pro 275? Or something else?

    Looks like there are two primary differences between the 275 and the 350: (1) plastic vs. stainless steel body (2) 20' roll vs. 50' roll storage capacity I used my FoodSaver about 2-3 times a week, so I don't want to skimp, but I also don't want to spend money unnecessarily. Not sure if the...
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