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  1. floridasteve

    How long can you keep vacuum sealed fat frozen in a freezer?

    I always keep brisket fat trimmings and use them when I grind my own hamburger. I haven't done that for a while, but with beef prices still hight, I think I start doing it again. The fat I have is pre pandemic.
  2. floridasteve

    SV - Newbe question

    I’ve been reading a lot and watching a lot of videos on SV. I getting the concept of pasteurization , and that temp affect doneness and time affects tenderness. But my problems so far has been too dry. What controls juiciness?
  3. floridasteve

    SV PortChop Failure.

    My 3rd attempt at sv and still waiting to have good results. This time a did two 1" pork chops. I used Bear's guide, 135* for 3.5 hours, only mine were frozen so I added another hour. Also, Bear's chops were 2" think, mine were only 1", but they were stacked on top of each other so I didn’t...
  4. floridasteve

    Freezing BBQ sauce

    Has anyone made a big batch of BBQ Sauce then frozen part of it?
  5. floridasteve

    Making the most of a Boston Butt.

    Was at Sam’s Club today. Chicken Breast $2.87#. Cheapest Beef $4.50. BUT (pun intended) Pork Butt was only two bucks! So being a cheap old fart, I bought a couple. My question is, I'm looking for is advice on how to cut it into Country Ribs and maybe some pork steaks??
  6. floridasteve

    Good deal? Maybe, maybe not!

    I saw this at Sam's club the other day and thought if it looked as good on the inside as it does on the outside, it should be a good buy. After watching some YouTube videos on how to butcher a whole sirloin tip, I tore into it. And it looked great on the inside. Very lean, but not near as...
  7. floridasteve

    Vacuum sealing bulk sausage

    I just made about 11 pounds of breakfast sausage. For some reason it turned our more sticky then usual (it was an exceptionally fatty pork butt??), and I was having problems getting q pound of it into a pint bag without messing up the upper sealing edge causing the bag not to evacuate all the...
  8. floridasteve

    First time stuffing sausage (into casings that is)

    I finally got a chance to try out the LEM stuffer I got from @nepas last month. We made some bratwurst and Italian sausage. The first attempt was tough — mainly in loading the hog casings and having problems with blowout. But after watching a couple youtube videos, the rest went fine! My...
  9. floridasteve

    VAC Master 140 Pro problems

    I’ve had Vac master 140 pro for about two years. And have “generally" been happy with it except for one reoccurring problem. Too many times the bags don't such down properly. If I abort and try again, sometimes it’ll work, sometimes it won’t. I’ve always blamed this on the top and bottom...
  10. floridasteve

    Man kitchen back up and running!

    I did my smoking and BBQing on my launni. When itma came through Florida, I cleared everything off. I took advantage of the clear space to do some deep scrubbing and pressure cleaning. Finished yesterday and set up a new cooking area today. Smoked then grilled a batch of chicken legs for dinner!
  11. floridasteve

    Smoke, refrigerate, then grill???

    Has anyone tried smoking chicken thighs to, say, 160*, then storing them in the fridge a few days, then grilling them on a hot grill for a few minutes? If so, how long do you grill them? Should just until you get some good grill marks be long enough?
  12. floridasteve

    Fast Cured Pulled Ham -- Two Days start to finish

    I've read with interest @TJohnson's thread about fast curing BBB, and thought I'd try his technique to make some pulled ham. I started with a 13 pound sleeve of pork cushions I got from Gordon's. East sleave has 4 small cousions. I selected the largest two for the ham, and the smaller two I...
  13. floridasteve

    FOOD SAFEY question about jerky.

    Last spring I lost a tub with several packages of my beef and pork jerky. I thought I left it somewhere. The other day I found it, in the trunk of one of my old cars, which had been sitting outside all summer. When I made the jerky a used cure one, and was packaged in vacuum seal bags. The...
  14. floridasteve

    Dull meat slicer

    My old meat sliver needs sharpened. And advice on how to do this?
  15. floridasteve

    Todd's a genius!

    Some time ago Todd, y@TJohnson, posted a recipe for a Bourbon glaze for chicken. It's great. Well, about a month ago I was fixen up a bunch of chicken legs to take to my classic car club meeting and I thought I'd try something. I was prepping the drumsticks in batches of ten buy running them...
  16. floridasteve

    Disapearing teriyaki flavor.

    For some time I've been marinating, smoking and thin slicing pork loins and beef eye of round for sandwich meat. I use a vacuum tumbler with teriyaki sauce and apple juice for pork and teriyaki and beer for beef (also works great on chicken legs). The results have always been exceptional. I...
  17. floridasteve

    So you can't smoke thin cut pork chops, ya say...

    ...if you do, they'll be dry and tough! Well, mind weren't! A local market had pork chops on sale for 99 cents per pound, so I cough the two packages figuring I'd use them in scolloped potatoes and cook them in the crockpot to serve over noodles. But as I was repackaging them for the freezer...
  18. floridasteve

    Last practice before contest

    The Manatee (Fl) County fair is underway, and this Saturday they are having a BBQ Chicken contest. Keith @JckDanls 07 and I are both entering. Weather doesn't sound that great, but we're both looking forward to it. Tonight was my last planned practice run. Didn't turn out that bad, but I'm so...
  19. floridasteve

    Big smoke (and other stuff) tomorrow!

    Tomorrow, our friend Valerie is celebrating her birthday with a party at one of the local "sip and paint" places, starting off with a potluck dinner. I volunteered to bring the meat -- a brisket. The exact start time is yet to be determined, but "somewhere between 6:30 and 7:30. I got an 11...
  20. floridasteve

    Chilli powder too old?

    Does chilli powder loose it's umph over time? I found a bottle hidden in the wrong cabinet the other day, almost full. But I know it was to be years old. Should I pitch it?
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