Im back in the St.Ps Day CB game.
my kitchen's issues have been solved ( electrical . counter space ) etc
and Stop&Shop has prices , on sale , that are the same as back in the Era of 2010 :
https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/77/
I got 2 packs , and went back this AM and got a third. Point.
pack 1 "
you can see , although sold at the Point price , its mostly flat.
the second pack :
in the middle picture , the Point is on the bottom , and very firm., thus tougher than the top piece , which is flat.
I rinsed , and changed the cold water on each pice , several time , about 10 min. between the soaking . each time some of the marinade // juice
came out , which is quite salty . I trimmed a little of the exterior fat , not that much on the first hunk , a bit more on the second.
I left most of the fat between the point and flat , on the second hunk. I can deal w the fat issues when I use the final cooked meat.
the second hunk , bagged . I do use the tiny pouch of dreid seasonings : probably white pepper , bay leaf , black pepper ++
in the SV ' cooler ' . I use ' beer coolers , as they are insulated , light , and I store them easily . I currently have 3 sizes .
back in the day , I had a humongous one , refereced way back up on the thread.
covered and ready for its 48 H 140 F bath . I check the bath after a few hours , to see the bags are holding up
then use clear packing tape , to seal the edges to prevent water loss.
this particular cooler comfortably holds 7 lbs of CB. 6 packages .
more later @ 48 Hrs
I have one more pack in the refrig , and will get a partner tomorrow AM
for another batch.
later , cold smoking outdoors for a good portion of these , soon to be , 12 bags ( 2 x 6 )
each about a pound and 1/4 .
good eating , all summer long, resting comfortably , in the new frost freezer
P.S.: sorry , I cant delete the lower picture . its a dupe.
