Search results for query: *

Time to get a new girlfrend.

Yep, new a guy that went to emergency room with a 2' square piece of subfloor foot nailed to. Screamed like a little Bi$ch with the sawzaw trying to cut him loose.

I feel your pain. I was in tool and die traid and would get metal splinters so fine could only be seen under high magnification. You can spend much time trying to get splinters out.

All three cooks looked great. Knew you had to be north of me because I would have smelled the smoke. Think I must be only guy that smokes meat in Naples. Miss my pellet smoker in MO and been struggling holding temp with my propane pit and tube smoker.

Cured tri-tip sounds like a next on my bucket list. Let us know how it is.

Hate to baby sit SV that long but did corned venison that time and temp with excellent results. Working on the evaporation variable for those long cooks. Will need to find some bubble wrap. Works to insulate and reduces evaperation.

Store bought flat. Fixed my type mistake, thanks.

Last year sous vide 180 temp for 10 hours and perfect. This year was not tuff but also not very tender and disappointed. Like SV method because not floating in big quantity of water and reduces how much meat shrinks. What temp and time do you guys use?

That must have been years ago. They are afraid visitors would find themselves on the east side partaking in strip clubs. If recently they were not truly warning you. Started out 40 years ago to stay out of east side. Then noth, city, and now south side. People there vote based on sex and race...

Been in south county 58 years. Taxes are stupid on IL side as mentioned. If you watch one min of STL news you will realize to STAY OUT OF THE CITY AND EAST SIDE. EVERY DAY MANY SHOOTINGS AND DEATHS! County is safe and good school districts. Lindbergh is highly rated. If you come across the...

As long as meat was not cold shorten I have had luck thawing and ageing in refrigeration before cooking. Have had venison chops we were going to grind that were able to save with this method.

Thats the one I am looking at. Dont know if I need 12" heat bar.

Thats fast, my Avion vac sealer melt time is 15 seconds alone.

Liked the review, thanks.

Wow, hard to be believe can buy a chamber vac for under $400.

What kind of cycle time for unit?

Yes and bookmark.

https://www.smokingmeatforums.com/threads/what-to-look-for-shopping-for-chamber-sealer.333762/

Brand size oil or oilless quality What would do different if buy again. I see prices from $300 to $3k. Would like to keep price around $800 .

Daveomac RIP posted timeline for ageing meats years ago. Venison was longest with 14 days to guarantee out of rigamortis. After that just getting better but needs to be watched. Last year was gifted some duck and post not tender. Someone reminder importance of ageing and timeline. Made a world...