Working on opening day 😭

[Parksider]

hotkarl That is an awesome idea, never thought about roasters! Very cool set up BTW!!

[Jonathon]

roxy2500 The cure will burn a red protein red but it is not going to change the color of chicken to that red. It has to do with the hemoglobin type of content. Unfortunately, other than adding an edible dye I don’t know how to get a chicken stick that color.

hotkarl That’s awesome, and I always go by the “what she doesn’t know” method of using things of hers or “ours” for uses outside their intended purposes! That is a seriously sweet set up and it looks like you’ve taken a few tips and made some awesome products with it!

Finishing in water is just better, it is faster, doesn’t dry it out and it is easier to control (like you said), I think more people don’t do it because a) they don’t have a sous vide cooker or b) they don’t want to mess with a turkey fryer type thing like Parksider uses or doing it on the stove is hard to maintain a consistent temp. A roaster will solve that and I think it is something that a lot of people have! I’m going to look to see if I can’t get us to stock a model to sell for this very purpose!

[Parksider]

Jonathon Wait what??? I think i just felt a skip in the matrix, did you just say “finishing in water is just better,” I’m screen shooting this for the record!!! YES, another convert, I feel like I’ve won the war!!!

[Jonathon]

Parksider lol you won that war a long time ago, I still vac bag it but that’s just to keep any oils or particles out of the filer on my sous vide cooker…

And speaking of that, we just got new Weston Sous Vide units in! I am going to grab one right now!

[PapaSop]

Jonathon
Let’s have a look at it!

[Jonathon]

[Jonathon]

Very slim design, easy to setup. It’s been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!

Guess I’ll have to cook steaks for Austin and I tomorrow?!

[Joe Hell]

Jonathon What’s the wattage on that?

[Jonathon]

800 watts

[Jonathon]

[Joe Hell]

Jonathon I just picked up a beer brewing device the other day called a ‘Pico C’. It makes beer and is capable of distilled spirits, cold brew coffee and has a sous vide option. I haven’t had much time to play with it yet but I’ve been eyeing them for years.

[Jonathon]

Joe Hell interesting. How big is that container?

[Joe Hell]

Jonathon it makes 1.25 Gallons per batch

[Jonathon]

So it holds around 10 lb/pints of water…thats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!

[weatherbow21]

Do you guys mind sharing the cook schedule when finishing in water?

[Jonathon]

weatherbow21 I just go to 165° - 170° and cook until internal temp reaches 160°. Usually takes about an hour or so. I tested the meater plus last night in a vac bag in the sous vide cooker and it worked perfectly. I am going to test it out in some summer sausage here pretty soon.

[Joe Hell]

Jonathon They have larger units too! The smaller unit I have is on sale buy one get one free! The package I ordered has a bunch more accessories though.

[PapaSop]

Jonathon
I haven’t looked but is there a price on that yet and will it be involved in the Black Friday or Cyber Monday sales? Or maybe livestream!

[hotkarl]

weatherbow21 I also go to around 165 on water temp and make sure it is stable. The 2-1/2" sausage casings took around 50 minutes and the 19mm snack sticks were just under 30 minutes. I’ll try and post some better logs from my Fireboard app on the next runs that I make.

Speaking of that, Jonathon I might have went a little overboard on my last Walton’s order.

[Parksider]

I know this thread started something about working opening day…so my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, it’s been cold here so we haven’t used the new walkin cooler much but did come in handy for early archery. So far we have a 10 point dressed out at 156# in the lead this year. Clubhouse record was last year a 12 point dressed out at 192#, that thing was a beast! Goal is to process 25 this year. Now that gun season is open they’ll be dropping like flies soon enough. May seem like a lot but we never tag out. Our deer management region is in the high rent district so not much hunting pressure so we get a ton of tags. Just trying to thin the herd before winter hits!