My results for this year :
I PM'd @dcarch to review the times he has used. I have used 140 F for 24 - 216 and was happy w it for Point @ sale.
I decided to try 130 F for 24 then 135 F for 24. I was wondering if some time at 130 f might decrease meat contraction.
I used my Igloo 30 Qt for the first time
https://www.target.com/p/igloo-contour-30-cooler/-/A-15373010
the foot print is not that much larger then the Coleman 16 qt
but its deeper. I used the Anova bluetooth and it handled the extra volume fine. I also used high end bubble wrap , w some clear packing tape around the edges to seal in the
water vapor. the cooler and the bubble wrap worked fine w the Anova . no water loss over 48 ++ hours
rapid cool in the sink w snow "
out of the pouches :
I forgot to rinse off the meat , thus the protein looking coolor on some of the surfaces it does not effect taste ,
smoker set up
smoking in progress. one your w applewood chips, this is the first time I tried these , and the smoke seemed a bit harsh. the snow on the top of the Weber
keeps the enclosure cool , as it was a mid 40's day , but sunny and the sun was warm !
finished smoking. note the 1 Qt of ' Jus ' from the bags
I added two x 2 Tbs of jus to each bag. thats a Cuisipo 2T coffee bean measure I no longer use for coffee. I refrigerated the bags
I think 2 T of just went back into the meat while in the refrigerator . I thad noted , even on cold smokes , the surface of the meat , both Turkey and CB dry out a little
this solve that issue. I refrigerate for a few days before I freeze so that some of that Jus can get back in the meat
bags ready for the freezer. not that attractive looking , so I wont pass these around as Gifts. notes made in the Red Notebo0ok to not forget a final rinse of the meat
next year.
tow different cuts all point :
and
both tasted fine
mise for a sandwich , on saurdough :
all in all I learned several things this year :
the 130 x 24 + 135 x 24 was not that different from 140 24 + as far as I can recall. both made fine sandwiches . I have not tried this years crop as
a CB dinner. I froze 6 oz of left over Jus in a brick to bring out when I make the potatoes / carrots / cabbage for a hot dinner in the iPot.
a final rinse is important for appearance sake be fore bagging for the SV cooking. save the Jus and add to the new bags of cold-smoked CS
some will be reabsorbed. the harshness of this particular pellet concerned me , but diminished after re-bagging for 24 H in the refrigerator
it did not adversely affect the final sandwich. from now on , Ill try to remember : if the smoke is harsh , maybe only 30 min cold smoke.
the most important lesson for me is that the Igloo 30 qt is easy to use and well mated to the Anova / bubble wrap set up.
I could easily have added 6 - 7 full sized CB's ( remember i trim them down ) to the 30 Qt w no issues at all. I used three CB's here
noted in an earlier post. the 48 Hr cook was no problem at all and no extra work.
clearly its time for me to retire the 48 at set-up upstairs using the SVMagic.
a P.S.: on the Igloo / Anova set up : the Coleman 16 qt easily SV's two whole 7 - 8 lbs Turkey breasts that I bone out , into 4 packs ,
the Igloo will easily hold at least twice that amount w only a sl larger foot print.
Its a fine set up if you SV in bulk as I do.
the small Coleman
I use for small experiments and Re-Heats.
