Green Mountain Grill

calldoctoday Thanks for the be info. In the video Jonathon recommended that as the final temperature for Canadian bacon. Started at 120° and stepped up to 180°. This is my first attempt, so just want sure on a time line.

I remember twilliams being a fan of this and he might have been the 1st to alert us that something was happening with the seasoning. If I remember correctly he let us know that a bag had expanded, like it was full of air. We told Excalibur, they pulled it eventually and reformulated it. Well, it is back and we have ordered some, so we should have it in a few weeks!

Just curious. About how long will a 8.5 pound loin take to reach 145° IT with the smoker temperature at 180°. Seems to be going slow.

wvotrfan Was the first person I see who saw it, bocephus KNEW what it was and yes it was laying down in the sink on the last one well done! I will come up with a prize for both of you!

https://nypost.com/2023/01/27/great-white-decapitates-diver-in-first-fatal-shark-attack-of-2023-report/
I don’t know if I would have said it this way…““He was diving when the animal attacked him, impressively ripping off his head and biting both shoulders,” eyewitness Jose Bernal told the outlet.”

HerbcoFood That WAS well done! I love almost anything that comes from the ocean…aside from the obvious scary Great White Shark!

John Belvedere That bread looked amazing! I’ve been somewht denying myself since I need to weigh less than 210 by next Wednesday (shouldn’t be a problem) but now any carbs look amazing to me. processhead Love Oysters, used to get them $5 a dozen from a bar that was also a farm down outside of Dallas. My personal record was 5 or 6 dozen, I think I quit halfway through the 6th but can’t remember exactly. Lots of beer that night too I am sure!

Jamieson22 Pitboss, PK, dehydrator would be my guess.

hankus46 1st question is how much water are you adding to the meat when you are mixing it? Don’t add Super Bind as the gelatinous build-up is exactly what you would get. 1st, I’d try reducing the amount of water you are adding to the meat to the point where it is pretty difficult to stuff. Then I would add a binder like Sure Gel Meat Binder to help remove anymore water but also because from what you are describing I am guessing you are having some fat out happening and that will help prevent that. Also, make sure you are getting a really good mix on your meat. Make sure it is very sticky before you go and stuff it.

Then, I agree, go with either collagen or inedible collagen casings if you are having problems with those.

Finally, If you are going ONLY in the sous vide the entire time you won’t get the results you are wanting. it is going to need a drying cycle in a smoker with really good airflow for at least a bit and I would say longer than we would normally say. 130° is when meat is going to really start expelling water, if it is surrounded by water it won’t have the opportunity to dry out as much.

Closing thread, we went through and picked a BUNCH of options. We will be talking about it tomorrow on our live stream at 3 pm at waltons.com/live and we will have a poll!