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  1. jfsjazz

    Sous Vide and Roasted Turkey

    Since we have had amazing results with SV chicken breasts, I'm thinking of removing the breasts from this year's turkey and cooking them SV. The rest of the bird I will either smoke or roast using more traditional methods. I'm guessing that these two techniques will give me ideal final temps...
  2. jfsjazz

    Top Sirloin

    Local Fresh Thyme had them on sale so I tried the SV method on this cut. Amazing!!! One and a half hours at 140 degrees in the bath and a quick sear on my grill. Will be stopping by the store to pick up a few more while the sale is still on. Cheers!
  3. jfsjazz

    Sunday Cluckers!

    Had some good luck with a couple of birds on the rotisserie yesterday. Rubbed with Jeff's rub - darn good!! !
  4. jfsjazz

    Food Wall of Fame!

    My wife wanted to spruce up the pantry room where a lot of food prep takes place in our home. She found a service on line which reproduces your photographs into wall art. Since I often take pictures of our food projects, we chose these to decorate one of the sections of the pantry. They are...
  5. jfsjazz

    Bear's Step by Step = Another WINNER!

    Props:emoji_clap::emoji_clap: once again to Bear for his step by step tutorials! This is an English roast after 21 hours at 132 in the SV. Seared on the grill to finish. Better than any deli roast beef I could ever find. As a matter of fact, I hadn't eaten deli roast beef for over 30 years...
  6. jfsjazz

    2020 Garlic

    Since we moved to our current home a couple of years ago, the only thing the deer won't eat is garlic. So, here is this year's crop, 90 plants strong and looking healthy. Harvesting and drying should start in a few weeks. So far, so good!
  7. jfsjazz

    Shipping Cured Meats

    I'd like to send meat sticks to my son in Denver from my home in Ohio. The meats are cured, smoked, fully cooked and vac sealed. Would they be safe to send as is or do I need to send them packaged w dry ice? Thanks!
  8. jfsjazz

    Rings and Chubs

    Hope all of you are safe, healthy, and enjoying lots of great homemade foods!! Made 10 lbs of a 50/50 mix of venison and beef, seasoned with Owen's Garlic Summer Sausage spice blend (which rocks!!) The chubs got chopped jalapenos and high temp cheddar. All smoked w a hickory and cherry blend...
  9. jfsjazz

    Stay at Home and Smoke

    As the saying goes, when life gives you lemons you make lemonade. So when life gives you Corona, you make Corona bologna! Wishing good health to all our forum members!
  10. jfsjazz

    Bear's Step by Step Venison

    Many thanks to Bearcarver for the tutorial on dried venison. I had great success with it!!
  11. jfsjazz

    Venison Ham - Instant Pot

    I'm currently curing several venison roasts using Pop's Brine and I plan to cook one of them in the Instant pot with the hope that it will come out like a ham. Any Instant Pot users who would have an idea of how long I should put the meat in the IP for? Thank you!
  12. jfsjazz

    Christmas Prime Rib

    My first attempt at SV prime rib and it was a hit. Followed the temp and time advice from the boys at "Sous Vide Everything", 137 degrees for 6 hours. Then to a 500 degree oven for about 12 minutes. The meat (~5.5lbs, 2 bones) was coated with roasted garlic and a dusting of thyme, rosemary and...
  13. jfsjazz

    Sodium Erythorbate

    I know that SE acts as an accelerator for cure, so would there be any harm if I stuffed my SS casings on Friday, refrigerated overnight, and didn't smoke them until a day later? TY!
  14. jfsjazz

    Venison Curing Question

    My son is getting ready to smoke a 6lb clod of venison according to a ham recipe from Steve Rinella's book, "The Complete Guide to Hunting, Butchering, and Cooking Wild Game". While this author has a great reputation and a solid history in this area, I can't get my head around the prep of the...
  15. jfsjazz

    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...
  16. jfsjazz

    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...
  17. jfsjazz

    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...
  18. jfsjazz

    Sopressata Air Pockets

    Made about 50lbs of soppies again this year and for the second or third year in a row, we are getting air pockets in many of the sticks. They typically appear around the center of the sticks and are rarely evident toward the tops or bottoms.   The flavor and texture are spot on and we know the...
  19. jfsjazz

    Canadian Bacon Rings - Your thoughts?

    I am currently curing 16lbs of pork loins for Canadian Bacon, which usually comes out fantastic.  Under the recent influence of a few beers, I started to consider grinding some of the CB, adding cheese, and stuffing it in to trail bologna rings, then smoking.  I'm guessing that I would need to...
  20. jfsjazz

    Meat Grinder Residue

    I have a Gander Mountain meat grinder which, on occasion, leaves a tiny amount of a sludge like black residue on the meat while I'm grinding. It's never a lot, but enough to get my attention.  It's not oil or any discharge from the motor.  Almost looks like it could be a bit of metal shaving...
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