@Tex_77 There you go. Now you are talking. They can get a little difficult to find around here used, but every now & then you will see something pop up & you jut have to be ready. I am in no hurry & have much more time than money.

@deplorablenc1 It’s probably too much for daily pics…can we get weekly? For anyone who might be confused as to why someone would spray mold onto their meat it is done to prevent the growth of bad mold. Basically, this mold is harmless to humans but it will outcompete almost any unwanted or dangerous molds.

@Tex_77 I could have, I just skewered them because they were not very big pieces. The LEM slicer is at 1/4 inch. I just set them on the racks after.

@deplorablenc1 We just put some Pepperoni in today! I had to explain to my wife twice that a meatgistics user sent me Nyquil and Dayquil , she was very confused which is her natural state when I am trying to explain something from this insane community!

It works - go with it.

I concur

@deplorablenc1 Yeah you will want protein extraction for sure and I would also go with adding a binder. You didnt say what cut of chicken but I am assuming breast? That means this is going to be low on fat content so a binder like Super Bind or Carrot Fiber, even Sure Gel, will help out a lot! what @blackbetty61 says is also true, cold, cold and colder will help you out!

[image: 1554650209334-20190407_093922-1612x1209.jpg] [image: 1554650214164-20190407_104944-1612x1209.jpg]

@Joe-Hell I decided to finally get back in shape a few years ago, luckily my wife decided to do that at the same time so we motivate/compete with each other, we get up every weekday morning at 4 AM to go to the gym! She is FAR more dedicated than I am though so (lucky for me!) she is the one in better shape in our marriage! As for food, I do a lot better on low low carbs and I seem to do best when I am in ketosis but the issue with that is I keep knocking myself out of ketosis with my protein consumption as through some process I am unaware of your body changes proteins into glucose. Darn bodies are double-crossing us! We did our blood levels through some guy who came to her work last year and I was basically perfect in everything and I don’t have any symptoms of anything that would make me think I need to go to a Dr to get anything checked. I 100% agree with you on pharmaceuticals being something to avoid. Everyone wants a pill when mostly what they need is to eat better and exercise! Good job on getting your health on track, it always pays off in the long run! @deplorablenc1 Lol boycotting avocados! I’ve been trying to fit more water in but recently I have developed an addiction to Diet Canada Dry Gingerale!

@deplorablenc1 Apparently it is a caching issue on their end so it should fix itself soon(ish!)

That looks fantastic.

@deplorablenc1 Crap! I was just bragging that I actually ordered everything on my list and didn’t forget one thing…Then you went and mentioned Willie.

I asked the question yesterday on the live chat. I wanted to follow up with something I found: Molds also oxidize lactic acid as well as other acids. This action produces ammonia which just happens to increase the pH. So, apparently this is a normal occurrence. My first batch had no smell but this time it did. The real test will be when I weigh some this weekend and taste it.

@Joe-Hell that’s a great idea! We are getting between 12 and 14 eggs a day so I have got to make anything I can think of. Also get duck eggs. This meat stick omelet was pretty freaking good though.

@Jonathon Rec Tec customer service is fantastic, like Walton’s. Their new rigs are the BFG, Beast, & Wyldside. Looking at the Wyldside as my next addition.

@deplorablenc1 I put mine in a aluminum pan when I smoke them on my Treager, get great smoke, tender as can be and super moist after being on for 12-14 hours.  

@scott-farm It sounds like it got overcooked it in the sous vide and pretty much broke down all the connective tissue to the point that you had that “really tender roast” texture in the flat. As for the bark, about the only thing I can think of is that it wasn’t in there long enough to evaporate enough from the surface relative to the rest to form that bark. I guess that six hours of ramping up from 175-250, especially if you’re starting with a cold brisket (which I assumed you did). All that’s good to know. Thanks for checking it out. Hey, you can’t complain too much if you wind up with something good and tasty, even if it’s not the good and tasty you were shooting for.

@Jonathon yes sir, I don’t think i would attempt without putting my own mold on these. This weekend I weigh these bad boys and see how they came out. These pics are from this [image: 1553529414403-20190325_063717-1209x1612.jpg] morning.   

I bought the vacmaster vp215 three years ago and we love using it. We package all our meats and veggies using this. I use several different sizes of bags and buy them in large amounts and the savings are huge. You can even do stews or any thick sauce foods since the chamber has a sloping bottom.

@Jonathon We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]