Laurentius

So about $850 CDN for the FP and the dice kit? It'd be more if you wanted all 3 sizes?

Great, thanks. So how much did you pay to get the full dicing capability?

New to the thread, but they do offer that, right? Isn't that what Sur la Table sells? So what's the total ante if one wants to dice in all three sizes?

Yes, and supposedly all of it is borosilicate, not tempered soda lime as in the US.

I don't want to portion it because it would just multiply the work, costs and risk of seals failing, circulators fouling, etc. I've successfully SV'd a Boston Butt in is original packaging, and it works just fine, no worse than had it been portioned. While I think SVing in the original packaging is a sound (and convenient) method, my OP was aimed at the idea of building on that by adding seasonings or flavorings into the original packaging. Subsequent drivel notwithstanding, I was pleased to learn about the self-healing tape intended to seal around temperature probes. But I'd like to find a tape product that survives the heat and counter pressure of an injection. That help?

I've noticed this, too. In my case, my FSs (I have two) both have a spot, dead center on the sealing bar, where there's a seam or wrinkle. If the carryover temperature isn't just perfect, that spot either doesn't completely seal, or melts through. Either way, it's a big problem.

All your suggestions are sensible. I already buy my bags by the roll. Neither my FoodSaver nor any rolls I've found are wide enough for this. And frankly, the plastic is so thin it doesn't make for dependable seals on this large of a subprimal. I have noticed of late that the FS rolls, when you get near the end, often have wrinkles in the plastic that prevent good seals. Have you noticed this?

It's not as simple as you again suggest. I cannot duplicate the thick cryovac plastic, in a sealed 14-pound package, that inflates to a pressurized balloon over 24 hours without buying subrimal, turkey, etc. Has NM done that work, and recommended a brand of tape that holds pressure under those circumstances?

No need to be snide. If you thought about it, you'd realize that these subprimals, even cryovac'd, expand over long cooks. This morning, in fact, I took a 14-pound pork butt out of the bath after 20 hours, and the bag was significantly inflated/pressurized. I'd just like to know whether Brand X foam tape will hold the seal under these conditions. Testing the tape on, e.g., a bag of 3 diced carrots cooked for an hour isn't a meaningful test.

OK, do a full Prime packer brisket and tell me what tape holds...

For pork butt that falls apart, but is not mushy, Kenji recommends 165F for 18-24 hours.

Yeah, as long as it stays stuck...

Thank you. I'd seen this product before; I just didn't understand that you apply the tape and then pierce through it and the bag. Makes sense. Pretty pricey at $27!

I'd like to try making a whole pork butt (about 14 pounds) using sous vide per Serious Eats. My vacuum sealer is a budget unit from FoodSaver, and (a) there are no bags large enough; and (b) the sealing has become undependable, especially over long cooks. After a little research, I've decided to try bathing this monster in its original cryovac packaging. However, this route seems like it might suffer from not having a rub as it soaks. So here's my question: Is there a way to inject through the plastic and tape the hole shut without the tape coming off over the 18-24 hours the butt will be under water? I'll rub and then smoke it afterward anyway, but if this would work, why would I not do that? FYI, I have the requisite needles, syringes and even a "Meat Pump". Has anyone tried this? Thanks

I kinda understand the paranoia about pressure cooker safety, but kinda not. All but the earliest PCs have had pressure relief valves, and most now have built-in redundancy. Older models with the jiggler are nice, because you know they're already releasing pressure--you just dial in the heat to get the occasional movement or spritz of steam. They don't require laser-like watching or faith in some invisible spring. I also think lower-psi units make sense. I have a PC that runs at 8 psi (as opposed to 15), and is rated for pressure frying/broasting. The lower pressure is safer, and doesn't substantially lengthen cooking times.

Silicone formulations vary, but most modern ones, e.g., platinum-cured, are stable to 400-500F.

Quality knockoff. I have a fair number of Bormioli wine stems that I like--supposedly titanium added for extra strength against breakage.

Not me. I used to have a traditional gridiron, but now I have a gas grille a few steps away. Anything I need instant gratification with gets the Searzall.

Not to my eye. But the straw diameter might not be ideal. IME, when the suckage becomes too great, the spoonage comes to the fore. That's what I meant: one tool for both.

I think they'd be great for milkshakes and smoothies, too.

Nor should you. It's not much different from taking a sip of water from a glacier-fed stream--a little rock flour.

There must be literally millions of these around. NOS may be hard to find, but thrift stores may be your friends. And do your time on eBay. Why the aversion to the "bulge"? It looks pretty subtle to me.

Basically pink mush.

What other SV preps take you more than 30 hours? And from the perspective of time-under-temperature, what would a 30-hour corned beef lack if the temperature was set 3-5F higher?

That's not much of a limitation. I think you'd be hard pressed to find a prep that bathes for even half that long.