rescuefoot Milnor, down in the SE corner. If you’ve seen a Bobcat it was made 8 miles from here. I did live in Drake for a year which was 40 miles from Minot.
IMHO the biggest reason for adding water is to soften your meat block to facilitate easier stuffing.
Recently retired farmer/rancher (also from ND). New to Meatgistics looking for new and better ways to consume the products I’ve raised for the last 50 years.
Would it be better to leave in the smoker longer or in the sous vide?
Hunter-Steve I’ve never heard of freezing to kill parasites, that’s why you cook pork and other wild game to 165. Do you have any references to read on that?
I too am looking to up grade to a chamber. Can I use up my supply of foodsaver type bags?