Just set up my new toy !!! Can’t wait to see may wife’s reaction when she gets home from visiting her Mom for 2 weeks
Today would have been my Dad’s 83rd birthday…he gave me a bottle of 40 year old Single Malt Scotch from Scotland a number of years ago, so every year on his birthday I pour a glass and have a little toast to him…He passed in 2019 and I don’t know what I’ll do when I finish the bottle…so, cheers Dad !!!
Surg That brisket looks awesome !!! I decided to go a slightly different route as it was just the two of this weekend…I cooked a Prime Tri Tip almost the same way I would cook a brisket…seasoned, moped with the rendered fat trim until 160’F…wrapped in tin foil with some bbq sauce and tallow ( which I would not do if it were brisket, just butcher paper or naked) finished to 205’ rested and sliced…was just the right amount for the two of us with some leftovers, looked and tasted just like brisket 111
mrobisr Here is my first attempt at pressed/formed ham
700 gram lean pork loin diced 1" cubes
300 gram ground pork loin 10mm plated
18 gram salt
2.5 gram cure #1
3 gram cold phosphate
0.3 gram liquid smoke
Added everything to my kitchen aid with dough hook attachment…mixed 1-2 minutes…rest in refrigerator for 1 hour and repeat two more times
Custom cut sous vide bag to fit ham press, stuff with mixed pork loin and refrigerate 48 hours
Sous vide at 175’F until internal temperature reaches 160’F (took approximately 2 hours)
Ice bath for 1-2 hours and refrigerate for 12-24 hours, take out of press and cut.
calvin I don’t know if this will make you feel better or worse…This is my meat block for hot dogs that I made a while back…once with 10mm plate and then 3 times with a 3mm plate…6 lb batch took about 10 minutes…when I use the 3mm plate I just slowly drop the meat into the throat of my Walton’s #22 grinder as to not clog the auger…I look down the throat and add meat to it as the auger when it is somewhat clear and never had to use the stomper…I feel your frustration but am sure there is a solution.
It’s here !!!
Does anyone have any tips or tricks for using the marinade cycle on the Walton’s or any other chamber vac sealer…can you put casserole pans, jars metal or glass in it or just bags, how much of a vacuum do you pull, how many cycles/minutes, etc…use for things like whole muscle jerky, steaks, infused drinks/oils, or any other uses you can think of…thanks in advance
Jonathon Does the smooth acid need to stay at 150’F for an hour like ECA ???