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Home Made Sausage, Cured, and Smoked Meats

beargonefishing

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are you sous vide'ing in the original packaging?
Yes because I can't vacuum seal large ribs at the house. I add seasoning before finishing in the smoker.

Edited to correct can't. Clearly I would wash and transfer to my own sous vide bag if I could.
 
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beargonefishing

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Post bath, pre smoked ribs. I will put them on the smoker in about an hour. They are fully cooked, but I let them smoke at 225 for 2-3 hours.

This is, to my knowledge, a very unusual way to cook ribs. I'm using a modification of the John Tesar short rib method. But it really is spectacular for beef back and short ribs. I've never used it for pork ribs.

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Piobaire

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Somehow the "Texas Crutch" should be an old coot using a battered rifle stock as a walking aid.
 

beargonefishing

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Look I can play that game too.
View attachment 1541639
Ha, that reminded me of the 911 conspiracy theory picture showing a steal cage over a fire holding a brick.

I don't wrap at a stall, or ever even really think about the stall, so that's probably why I don't consider butcher paper as a crutch. I usually wrap 4-5 hours in, not even taking temperature into consideration. I'm not even sure butcher paper would cause it to cook faster either, but I haven't experimented.
 

Gibonius

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I'm not even sure butcher paper would cause it to cook faster either, but I haven't experimented.
It does, maybe not quite as much as foil but it still does. Prevents evaporation so it helps get past the stall.
 

Texasmade

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At least you didn’t slice off all the fat and then throw it in the over for 4 hours, cover with ketchup, and cook until it looks like jerky.
 

beargonefishing

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The lamb was finished on broil high in oven for 2 minutes a side after 129 sous vide bath. It was fantastic. I used a yogurt mint sauce that paired perfectly.

Brisket was my favorite in this batch. The ribs were incredible, but so rich you could really only eat one. I'm stuffed.

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