18,791 by 12/31/2021

I still have a brand new Hamilton Beach Commercial AcuVide 1000 Sous Vide Immersion Circulator if someone is interested please send me a personal message.

I still have a brand new Hamilton Beach Commercial AcuVide 1000 Sous Vide Immersion Circulator if someone is interested please send me a personal message.

Team Orange all the way! I even wear the orange gloves while processing…

Any one in need of a Sous Vide machine shoot me a message.

No luck with anything I tried, several computers and my iPhone all with the same results. I guess I am out for now.

Sent you some info in a chat. I also tried IE and Chrome but both act the same. I am seeing some message for about a second on the screen that says I am generating too many entries or something like that.

I am having the same issue. I am unable to see any confirmed entries. I have cleared cache and logged out and in multiple times with the same results. I am not sure what is going on and it has never been an issue before.

Here is a package I vacuum sealed but have not frozen. It really doesn’t have any and I think they look good. I guess I need to open one and keep it in the fridge over night and see what happens.

I will definitely watch it but I don’t believe it is salt deposits. The sticks looked great yesterday but over night were covered in a white powder. I mean the entire stick was white. It brushed right off. It doesn’t appear to be fuzzy at all but I can’t explain what is causing it. I did use a bit more cure than was required and then the 3 oz Sure Gel and 4 oz Cold Phosphate with 1 qt of Distilled water that I put 1 tablespoon of Liquid Smoke in. The meat mixed well with good protein extraction and absolutely no “Fat out” noticed.

It looks like there may be some in the vacuum sealed packages too but it is harder to tell. I need to open a package and see. I really only kept a few of the ends and irregular pieces to eat in the fridge.

So the sticks that I just kept refrigerated to eat appear to have developed a white powdery substance on the casing. It is dry and wipes right off but I am not sure what it is or what is causing it. Could it be from the Cold Phosphate?

I think the moisture content was very good. I had a water pan in the smoker and did end up increasing my temp at the end to get to 165. Thanks again!

Turkey sticks were a success! I had a little trouble getting them up to 165 degrees. It seemed like they stalled at about 160 and took a long time to make the last few degrees. Is that normal? They seemed to start getting too done where they were draped over the hangers close to the top of the smoker. All in all not a bad experience and final product. Thanks for all the good information. Dave

Thanks Jonathan that is what I figured. I will be getting a scale later today which will be nice to have. Would you recommend putting smoke to the Buffalo Bleu cheese sticks or going without?

Can I use the 2 Tablespoon equals 1 ounce for the Sure Gel and Cold Phosphate or is that only good for liquid measurements? I may need to buy a kitchen scale to correctly measure it. Looks like I will be giving it a try on Saturday. Thanks!

I did save some of the turkey thigh meat and will use it with the breast. Maybe that will add a little flavor even though they are very lean. Is this the cooking routine I should follow? My pork belly should be in today so I hope to get a batch done in the next few days.

125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F

I went ahead and ordered the 11 lb stuffer. Not sure it will arrive today or tomorrow. I am having trouble finding just pork fat. I can get ground pork but hate having to use 50% of that when I am trying to use as much turkey breast as possible. I did find some fresh pork belly. I would have to remove the skin but do you think that would be okay to use as my fat additive?

I will be using one of your 19 mm casings so I will go with the quart of water to help the stuffing process. I am glad you mentioned not using the Encapsulated Citric Acid as I probably would have. Is 8 or 12 hours overnight enough time for the cure to work? I am also considering one of your stuffers too. I only do this a few times a year which hand stuffer would you recommend primarily for snack sticks? Or should I just spend the money and go with your 26 pound electric model.

Thanks for the information Jonathon. If I make a 12.5 lb batch how much Sure Gel, Cold Phosphate and water would you add? Do you mix the Cold Phosphate with the water like the Sure Gel?