What did everyone cook today?
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 - I really like that vacuum express you showed earlier, just not sure it will work at 6500 ft elevation. Or at least not work / penetrate well. What a great idea though.
Life is a Garden - Dig it.
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Tex_77 - I really like that vacuum express you showed earlier, just not sure it will work at 6500 ft elevation. Or at least not work / penetrate well. What a great idea though.
Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
Life is a Garden - Dig it.
-
Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
I was not able to get this to work on the recipes topic, sorry. But these are very easy to make. The ghost pepper cheese is not as hot as I thought. Also tried to add pictures of water condition after sous vide finishing an up bagged product. There seems to be a lot of meatgistics talk about this, so I thought I would add a picture. Sous vide finishing only took around 40 minutes. Still great smoky flavor.
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they look good
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I was not able to get this to work on the recipes topic, sorry. But these are very easy to make. The ghost pepper cheese is not as hot as I thought. Also tried to add pictures of water condition after sous vide finishing an up bagged product. There seems to be a lot of meatgistics talk about this, so I thought I would add a picture. Sous vide finishing only took around 40 minutes. Still great smoky flavor.
Nice work, they look great.
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher Looking Good…Real Good!
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher
Perfect… Nice job! -
Thick cut pork chops seasoned with Excalibur’s Poek and Roast seasoning.
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Tex_77 https://www.waltonsinc.com/camp-chef-flat-top-grill I think you were talking about this the other day? They just came in and I got them setup. Not a ton of information on them yet, I am pretty sure Colton is hankering to use them.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 https://www.waltonsinc.com/camp-chef-flat-top-grill I think you were talking about this the other day? They just came in and I got them setup. Not a ton of information on them yet, I am pretty sure Colton is hankering to use them.
Jonathon not exactly. This is what I have.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I have the same one. Also have the single burner model. Use them mostly when camping. You can feed alot of people with the double burner model.
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse what did you use for meat is it a pork loin
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johnsbrewhouse what did you use for meat is it a pork loin
gus4416 Yes it is a pork loin, trimmed and netted to keep the shape, Just getting ready to pull it off the smoker. Will post a picture of it sliced when it cools.
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rlammers Looking real good. Did you stuff the mushrooms with a jerky gun?
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse that looks fantastic. How thick will you slice the bacon?
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