please consider telling us [ ed.: me ] about your techniques.
its the first day of the Sale, and after many years of study , 'burbs of BOS its
Stop & Shop O'Donnell point cut. You have to get to the store on the earlier side of the sale as it gets picked over fairly quckly
the sale BTW is maybe 10 days or more
$ 1.57 / lb until St.P's day.
I look the packs over carefully , as some do not have a big gob of fat on the meat, under the label.
I trim off any external fat , but Im not obsessed with making the surface fat free.
Ive found if you are careful in selecting the PointCut , there is little external fat and not too much intra-muscular fat either
the fat that's left after the trim adds flavor . the flat is more expensive and can end up dry.
I trim the large portions into about 1+ lb sections , then vacuum bag
I always SV , 140 F x 48 H , rapid chill, then freeze for The Season.
plenty of snow to help out just now.
I reheat the smaller SV bags for a hot meal , and use the Jus that is rendered in the SV bags in the iPot for the potatoes , carrots and cabbage.
this years 6 bags :
about 17 lbs , $ 110 regular price , savings $ 78.57 , price to me $ 31.42.
commercial CB ( or possible your own cure / ) really shines w SV.
