Working on opening day đ
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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 donât know how to get a chicken stick that color.
hotkarl Thatâs awesome, and I always go by the âwhat she doesnât knowâ method of using things of hers or âoursâ for uses outside their intended purposes! That is a seriously sweet set up and it looks like youâve taken a few tips and made some awesome products with it!
Finishing in water is just better, it is faster, doesnât dry it out and it is easier to control (like you said), I think more people donât do it because a) they donât have a sous vide cooker or b) they donât 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! Iâm going to look to see if I canât get us to stock a model to sell for this very purpose!
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Parksider lol you won that war a long time ago, I still vac bag it but thatâs just to keep any oils or particles out of the filer on my sous vide cookerâŠ
And speaking of that, we just got new Weston Sous Vide units in! I am going to grab one right now!
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Parksider lol you won that war a long time ago, I still vac bag it but thatâs just to keep any oils or particles out of the filer on my sous vide cookerâŠ
And speaking of that, we just got new Weston Sous Vide units in! I am going to grab one right now!
Jonathon
Letâs have a look at it! -
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Very slim design, easy to setup. Itâs 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 Iâll have to cook steaks for Austin and I tomorrow?!
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Very slim design, easy to setup. Itâs 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 Iâll have to cook steaks for Austin and I tomorrow?!
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800 watts
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Jonathon I just picked up a beer brewing device the other day called a âPico Câ. It makes beer and is capable of distilled spirits, cold brew coffee and has a sous vide option. I havenât had much time to play with it yet but Iâve been eyeing them for years.
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Joe Hell interesting. How big is that container?
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So it holds around 10 lb/pints of waterâŠthats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!
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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.
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So it holds around 10 lb/pints of waterâŠthats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!
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Jonathon
I havenât 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! -
Do you guys mind sharing the cook schedule when finishing in water?
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. Iâll 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 Waltonâs order.
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I know this thread started something about working opening dayâŠso my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, itâs been cold here so we havenât 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 theyâll 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!
John C.
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I know this thread started something about working opening dayâŠso my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, itâs been cold here so we havenât 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 theyâll 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!
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Parksider thatâs awesome. Temps have been so high here in Nebraska everyone has had to quarter the deer our right away.
hotkarl This pic is in the clubhouse for weigh in, walkin cooler is outside. We have 4 gambrel hoists on one side and metro racks on the other, easily fits 4 deer, itâs a 6âx9â cooler running a cool bot controller with a window a/c unit. Very simple set up.
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