I have a chamber vacuum packar that has a Marinade function on it! I put the meat block in the Vacuum Packer and set it to marinate for 5 minutes. This really pulls out the vast majority of the air bubbles in the meat, and as long as you are careful loading the stuffer you get really good results with very few voids even small ones are few and far between! If it is a large batch you obviously will have to break it up into smaller portions that will fit in the Vacuum packing machine, but it seems to work really well. It may work with just several regular sealing cycles set to the longest time under a vacuum you can set, but I have not at this time tested it like that! I do this for all of my sausage and it has really cut down on the air in the batter.
I was thinking of adding some liquid smoke and doing the entire thing in a sous vide bath (vacuumed sealed). With that in mind would I keep the same cooking cycle stair stepping up each temp in the sous vide? Thanks for any help John
I have a chamber vacuum packar that has a Marinade function on it! I put the meat block in the Vacuum Packer and set it to marinate for 5 minutes. This really pulls out the vast majority of the air bubbles in the meat, and as long as you are careful loading the stuffer you get really good results with very few voids even small ones are few and far between! If it is a large batch you obviously will have to break it up into smaller portions that will fit in the Vacuum packing machine, but it seems to work really well. It may work with just several regular sealing cycles set to the longest time under a vacuum you can set, but I have not at this time tested it like that! I do this for all of my sausage and it has really cut down on the air in the batter.
Another well made and informative video. Thanks Jonathan
Where on the website would I find the appropriate cajun seasoning?
Are you storing the vacuum bags in the freezer or refrigerator?
I was thinking of adding some liquid smoke and doing the entire thing in a sous vide bath (vacuumed sealed). With that in mind would I keep the same cooking cycle stair stepping up each temp in the sous vide? Thanks for any help John
Great idea, I'd like to hear the answer as well. Thanks!
This might be a dumb question, but can I use ground turkey I buy from the store?
I was wondering the same thing....Seems after a year they haven't responded.
Thanks
I make 25.000lbs a day of turkey delimeat lol
If been waiting for this since you put it on Instagram, I need a PK though let’s try a giveaway or raffle 🤷🏼♂️