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Post by biglakebass on Apr 2, 2024 8:27:10 GMT -6
Havent done a pork chop in the sous vide yet..... Just had chops Sunday night. darn it! Will try
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Post by Foggy on Apr 2, 2024 9:18:15 GMT -6
Havent done a pork chop in the sous vide yet..... Just had chops Sunday night. darn it! Will try When I sectioned the standing pork ribs into chops.......we seasoned and put two of them in a vacuum sealed bag. Then they spent 4 hours at 134 degrees in our sous vide. We froze the now cooked chops and they are ready to pop on the grill the next time we want them. Only takes 3 minutes on a side to finish the chops and put a nice char on the outside. Easy way to cook and makes the best ever chops.
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Post by Sandbur on Apr 3, 2024 17:13:47 GMT -6
My wife had a note on the applesauce that she liked the Rescue Crab. This might be the earliest we made applesauce except for Norland. The guys up in Canada like Rescue.
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Post by nitro27 on Apr 5, 2024 21:06:24 GMT -6
Growing up in Minnesota..
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Post by Sandbur on Apr 6, 2024 4:43:13 GMT -6
Growing up in Minnesota..
I’m glad that I don’t acknowledge any Scandinavian blood
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Post by Reagan on Apr 6, 2024 5:57:38 GMT -6
Vacuum sealed from the freezer. Aged in the fridge do a few weeks. Three weeks maybe more?? Makes the most tender back strap you can eat.
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Post by badgerfowl on Apr 8, 2024 7:41:32 GMT -6
Vacuum sealed from the freezer. Aged in the fridge do a few weeks. Three weeks maybe more?? Makes the most tender back strap you can eat. I've been doing the wet aged thing for a few years now. Up to 30 days. Makes a difference.
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