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Silver vac pack bags

Started by nigel_c, June 13, 2013, 11:58:16 PM

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Metattron

June 19, 2013, 09:47:48 PM #15
Quote from: Ciderhead on June 19, 2013, 03:55:45 PM
Hot smoke leaves it dry not moist  :)

You're not watching those temps. 120 C for five hours renders the fat and leaves the meat moist and falling off the bone, and very little fat left. A pan of water under the meat preserves some moisture and catches the fat, so less to clean!  8)
In primary:
In secondary: Wine, Melomel
In keg: Teddy Hopper, Coconut stout, 4 Cs, Buzz bomb, Never Sierra, Bock, OD
In the fridge: Helles Lager, Hob Gob

Metattron

June 20, 2013, 11:58:35 AM #16
I live on the edge!  Everything is bad for you, alcohol, vitamin C, oxygen.  All things in moderation.
In primary:
In secondary: Wine, Melomel
In keg: Teddy Hopper, Coconut stout, 4 Cs, Buzz bomb, Never Sierra, Bock, OD
In the fridge: Helles Lager, Hob Gob
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