Looking at cutting my own chops from a whole bone in loin. What’s everyone using for a saw.

So I’ve been watching this seasoning with every order and it’s still back ordered what’s the deal? Has anyone tried it?

Chuck roast on the GMG and wife made up a broccoli cheddar soup!

Go Team Blue!

johnsbrewhouse I agree it’s a mess I really wish Waltons would start letting us pick other shipping company’s. Jonathan

PapaSop first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!

This sounds like a stupid question but I’m making a bologna unit I added my cure but I wanted to stuff it tonight but I still need to let it sit for the night before smoking? Can I stuff it and then hold or leave it in a meat lug for the night?

Jonathon had to feed the crew!

Jonathon so this strip is starting at 12.6 pounds going to try for 28 days this will be in a fridge not opened I’m going to get another strip tomorrow and bag it the same way and hold it for 28 days in a fridge that’s open and closed all day long.

Jonathon I had some time so I really worked on tracking this aging bag.

Jonathon I only cooked scallops a few time they always see like I’m eating sand what’s ur trick.

Jonathon nice little snack!

Tex_77 was it you mentioning the umai bags? Here is a question about those bags do u put it in a fridge that stays closed as much as possible or should it go in a fridge that’s opened a lot during the day? Everytime the fridge gets closed it’s designed to pull out the moist I believe, so was thinking with the bags put it in the work fridge!

calldoctoday maybe should of rinsed it one more time I was out of town so I would of cooked on day ten but it sat until day 14 little heavy on the salt side but cold beer will help that plus the galaxy will help sweeten it.

calldoctoday my personal preference I’m not a fan of the smoked first and then sous vide. My goal was to sous vide the whole time and then I cover it in the glaze of a 1/3 cup mustard a 1/4 cup of ketchup and 1/3 brown sugar mix together and then finish in the oven. it did turn out very well even with the three hours in the smoker.

I’m looking at buying a sous vide after last nights fail (x2). I tried to do a corned beef sealed in a food saver bag in the nesco within 2 hours bag blew out the side. I put it in the smoker for three hours almost no smoke more to dry out the boiled brisket. I got the nesco down to 190 with two different thermometers thought I was safe so tried again sure shit that bag blew out the side sometime over night meats done but not sure how it’s going to taste. Do I need special vacuum bags so this doesn’t happen again? Also can I fit a brisket in the Waltons plastic container?

Tex_77 choice my first time doing this I wasn’t going to lose my ass if it goes bad!

Tex_77

Tex_77 that’s what I’m using so pray for me! I had a food saver bag blow out on me well I was trying to sous vide style a corned beef in a nesco. Put it in the smoker for a few hours to dry.

Tex_77 got a few things in the works today!
Dry aging a strip! Will let it sit until 12/11