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FeChef

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Everything posted by FeChef

  1. (1) most of the vacuum packed meats have a solution of natural juices and preservatives in them, extending the shelf life. Once you let oxygen into them you reduce that shelf life date.
  2. FeChef

    Breakfast! 2013

    I dont have pictures yet, but my 2013 breakfast of champions is eggs benedict with a twist, Instead of ham, I use butterfly pan seared smoked sausage ontop a english muffin, layed on a bed of sauteed potatoes and fried onions topped with a dippy egg and hollandaise sauce served with buttered white/wheat/rye toast of your choice.
  3. I use dry bags from drybagsteak and they work great. I was just going to mention it until i saw Jbailey and syzygies post. I wonder would it would produce if you were to use a dry bag with your meat of choice and fill it in with curing salt? Heres a beef tenderloin i did a few months ago, it aged for 3 weeks in my fridge.
  4. Thanks. I aged it myself. Believe it or not it was Choice grade and onsale for 10.99/lb
  5. Dry aged filet mignon with dollop of toasted boursin cheese ontop with a merlot wine reduction sauce and pan seared scallops w/tomatoes and pesto sauce.
  6. FeChef

    Pork Reconstructed

    I just dont trust that low of a temp for this application because once you cut the meat up and reform it its no longer one solid sterile chunk of muscle.
  7. FeChef

    Pork Reconstructed

    I picked 150F because @ 155F for 30 hours, the pork butts i do just fall apart Here is a video i took shredding one of the pork butts. http://youtu.be/YysV1l4X83s I find 150F for 12-16 hours works great for slicing very thin and still being juicy and tender, and not working about getting anyone sick with lower temperatures. Im not sure i would trust eating pork below 135F.The slicer I use i got from cabellas in their bargain cave for $50.It normally cost $130 Heres a link. http://www.cabelas.com/slicers-cabelas-heavy-duty-slicer.shtml?WT.tsrc=CSE&WT.mc_id=shopping&WT.z_mc_id1=746810&rid=40&mr:referralID=830122a5-55ec-11e2-97b3-001b2166becc
  8. FeChef

    Pork Reconstructed

    Yes I built the controller and the air circulator is just copper tubing bent into the shape of the tank and i used a drill press to drill very tiny pin holes down the entire copper tubing, and then plugged the end.
  9. FeChef

    Pork Reconstructed

    Thanks i appreciate your kind words. The cubes are just a really heavy pork stock with fresh herbs and italian seasonings. You SV the bags to re-therm the meat and the stock cubes melt and hydrate the meat while re-therming. Then you build your sandwich and pour the juices ontop.
  10. FeChef

    Pork Reconstructed

    I think it would hold up just fine. After it sets, it bonds the meat is if it was one big solid piece of meat. But i would probably SV the meat to atleast 135F for 12 hours before finishing off in the smoker.
  11. FeChef

    Pork Reconstructed

    Sorry, the blocks you see are the pork stock frozen into ice cubes. The seasonings settle to the bottom of the cubes.
  12. FeChef

    Pork Reconstructed

    Thanks, and your welcome. I got the Moo Gloo off amazon, i believe it was from modern pantry i think the company was called. It cost $14 shipped for a 25g package. My heat source is a heating element from a masterbuilt butterball turkey fryer. Its i believe 1650w. I use the turkey fryer as my everyday SV but drop the element into my 35 gal Igloo cooler for larger meats. Ive done four 8lb pork butts in it once for a family picnic this past summer. The pump is submersible. I believe it was a 200gph i bought from harbor frieght for $9.99. Ive used it a few times for 30+ hours straight @ 155F and it hasnt failed yet. I use a air circulator i built for temps above 155F like 185F for vegetables but that i built into the turkey fryer tank. Im not sure what you mean by little blocks. The meat was cut into strips and chunks then formed into a log. so your seeing the chunks of meat glued together. Unless your talking about a few spots there was a few tiny air pockets.
  13. These bags can be reused if light duty like 132F steaks for a few hours. I dont know if they would hold up for 2+ day baths though.
  14. FeChef

    Pork Reconstructed

    Its was very moist, tender, and flavorful. I have a million more pics of the stock, cheese, greens...ect but i'll keep it simple and get to the end product.
  15. A few months ago i bought this stuff called "Moo Gloo"(aka Transglutaminase). Its basicly a synthetic enzyme that bonds proteins together. It is used in just about every deli lunch meat you buy at your local super market. Since im obsessed with Italian roast pork sandwiches I thought i would give this stuff a try by taking a boston butt pork shoulder, removing the bone, connective tissue, and cutting it into chunks. Then rubbing Italian dressing season mix, ground black pepper, and celery seed. I let that sit in the fridge for 1 hour. Then mixed in 0.75% of total weight of Moo Gloo which equaled roughly 15g for 4/lb pork. I then formed a tight round log by using lots of plastic wrap. After wraping I let it rest in the fridge overnight to let the Moo Gloo set. Next morning i sealed the log in a ziplock bag and gave it a 16 hour water bath @ 150F. During this time, amazingly it barely leaked any juices. After the water bath it went into the fridge overnight to slice the following day.
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