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I purchased 2 small home slicers an was not impressed with them at all
so I went back to using a good sharp knife till I found a commercial one.
I kept an eye out and got a Hobart 12 inch that is manual or automatic for $200.
Very satisfied with it
That was exactly my thoughts.
I’ve done quite a few chuck roast sous vide and shared them with other friends and three have bought their own unit .
These things are great
I started two nice fours pound chuck roast Thursday evening at 4:30 at 133 degrees for a 24 hour cook and when I got home from work Friday at 3:30 discovered my Joule had stopped at 9:48 Friday morning because of a power outage.
The temp of the water was 82 degrees.
I restarted and was thinking...
I think before I would try Masterbuilt replacement parts I would consider one of the plug and play PID controls from Auber
The features on them are worth it
Chunked it all.
Not worth the worrying.
Made that decision when cleaning fish whiting and pompono and two speckled trout.
31 total so that’s what’s fer supper
Thanks all for reassuring the decision I had
last night I put a Boston but and a fatty in the Masterbuilt that was preheated to 230 and check them this morning and the temp said 53 degrees.
It stopped sometime after about 11 I guess.
I just put both in the oven at 325 .
Do yaw think they are alright?
When both were put in it was hot and up...
That’s exactly my thoughts,
That sous vide has made some fine tasting food lately.
Just trying to justify the money I spent on the Joule to the wife!
Buy first and ask for forgiveness later or when ya get caught.
I am going to pull the trigger and do one of these.
I am gathering all the supplies at the moment and was wondering if this ingredient is the same as the Amesphos you are using?
This has to be absolutely amazing in taste!
I could eat that pic of the finished ham all day.
Thanks
I’m thinking of starting the smoker at 120 deg for about 1 hour to dry a bit then bumping temp to 130 and holding it there with smoke for 4 more hours.
Then sous viding them in a bath starting at 130 and set for150 so it would ramp up slowly and holding it there for 1 hour?
is it possible to smoke cured sausage for about 4 hours and then vac bag them and sous vide them to finish?
If so what would be the advice on times and temps for that kind of process?
Sous Vide thick pork chop with some experimental beans and some steamed vegetables.
The pork chop was sour vided at 140 degrees for 1 1/2 hour and finished with a quick sear in
the cast iron skillet on the stove. Absolutely DEVINE!!
The beans had the spice and background heat I was looking for...
Fit fer a king
That’s the best way to smoke a chuck
Now if I can figger how to give ya points for a fine chuck roast.
I bet they want be any left for lunch tomorrow?
I think this mixer is a floor model
It's bigger than that one but not by much and I think it's a Hobart also
This thing just might be the cure to the cold cramped hands
The wife has two other mixers she uses at the bakery
What started as just wanting a good smoked sausage has led me to an...