redzet and Bob K,
Thank you for your input. My two slabs of baby back ribs are smoked, cooked and currently hanging in my chamber because I want to dry them a little. Will try them tonight and let you know of the result. Thanks!
Search found 108 matches
- Mon May 22, 2017 20:53
- Forum: Smoked pork products
- Topic: Polish style smoked ribs or wędzonki
- Replies: 12
- Views: 15078
- Sun May 21, 2017 16:58
- Forum: Smoked pork products
- Topic: Polish style smoked ribs or wędzonki
- Replies: 12
- Views: 15078
Gentlemen, I am just curious: instead of poaching or finishing in the grill your ribs, can you just souse vide them? Let's say you brine them for a week, then smoked for 3-4 hours and then souse vide them as a last step... If this is possible - which I think it is - how long this suppose to take (ho...
- Sun May 07, 2017 16:57
- Forum: Hardware
- Topic: Which Vacuum Sealer is better?
- Replies: 8
- Views: 7035
Gentlemen, Thank you very much for sharing your thoughts with me and giving your advice. In spite my old FoodSaver 2400 series vac sealer is slowly dying, I did not decide just yet which one to buy... Tough task! Without any questions (even it's over my budget) I would go with a chamber but it's siz...
- Fri May 05, 2017 21:31
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 107875
- Fri May 05, 2017 19:24
- Forum: Hardware
- Topic: Which Vacuum Sealer is better?
- Replies: 8
- Views: 7035
Bob K and Butterbean, I am more than agree with you on that. After reading multiple reviews on several (less expensive) chamber models I was considering to buy one but chamber`s size....!!! It is huge. I am still fighting with myself on "YES" or "NO" but there is no way my wife will allow me to keep...
- Fri May 05, 2017 17:30
- Forum: Smoked pork products
- Topic: Loin "Ham" - Orange Fennel
- Replies: 2
- Views: 4846
- Fri May 05, 2017 17:20
- Forum: Hardware
- Topic: Which Vacuum Sealer is better?
- Replies: 8
- Views: 7035
Which Vacuum Sealer is better?
Hi everyone, In spite I went through this forum and found several posts discussing vacuum sealers but I did not really found an answer for my question: which sealer is better. I am not going to but a vacuum chamber because I don't do too much of packaging but need a relatively powerful and reliable ...
- Mon Apr 24, 2017 21:47
- Forum: Hardware
- Topic: Any thoughts on using sous vide to finish sausage
- Replies: 13
- Views: 9905
- Mon Apr 24, 2017 21:23
- Forum: Hardware
- Topic: Any thoughts on using sous vide to finish sausage
- Replies: 13
- Views: 9905
Bob K, Thank you very much for your reply. " An internal temp is taken to see when finished " - this is definitely makes sense. Mistakenly, I was under impression that there is a way to poach sausages using "sous vide" method and with sausages vac sealed during the process. O, well.... " At 152° for...
- Mon Apr 24, 2017 17:48
- Forum: Hardware
- Topic: Any thoughts on using sous vide to finish sausage
- Replies: 13
- Views: 9905
redzed, Approximately one month ago I found your post about sous vide technics and here I am - Anova device in my arsenal now. I finished Canadian bacon yesterday by "sous vide" it at 152F for 5 hours and will try it today after keeping it in my fridge for 24 hours. I have a question for you though:...
- Fri Mar 31, 2017 20:02
- Forum: For beginners
- Topic: First Salami Done
- Replies: 7
- Views: 4615
- Mon Mar 27, 2017 00:00
- Forum: Hyde Park
- Topic: Casing tip
- Replies: 3
- Views: 3617
- Sun Mar 26, 2017 21:36
- Forum: Hyde Park
- Topic: Casing tip
- Replies: 3
- Views: 3617
Butterbean, Your "casing tip" came up as a very needed one - at least for me: I just made a couple of batches of kabanosy sausage (10 pounds of each) in March and just struggled dealing with sheep casing. I had to cut it time to time because it was a mess.... Thank you very much for your tip and I w...
- Fri Sep 30, 2016 20:32
- Forum: Dry Cured Meats and Sausages
- Topic: Cold smoked and dry cured pork loin
- Replies: 17
- Views: 13386
- Fri Sep 30, 2016 01:30
- Forum: Dry Cured Meats and Sausages
- Topic: Cold smoked and dry cured pork loin
- Replies: 17
- Views: 13386