So went to town for coffee this morning and the temperature in town at 8:22 was 9 below zero with winds at about 10 mph. Living here in Michigan we plan for this and during the summer when I had the stick burner going I always make extra regardless of what I am smoking. Took out a package of burnt ends from the freezer last night and have some nice tortillas from the Mexican bakery so thanks to the chamber vac and some planning we will be able to enjoy some smoked food in February here. Not fresh but beats oven food for a change. Have a half slab of baby backs to take out next. There are smoked chuckie slices and pulled pork in the freezer waiting also until we can get out here in a few months and fire up the ol' stick burner.....
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Brrrrr! Having lived in MI for the first 36 years of my life, I don’t miss that a bit. The only thing I miss from there is the fishing, and from what old fishing friends there tell me that it isn’t what it used to be.
Perch was so plentiful back then there was no limit, and the restaurants had all you can eat perch for a few bucks. Now perch is around $40 a pound.
I smoke year round in AZ, even in the heat of the brutal summer. The smoker is always preheated then, hahaha! Like you, I’m a hardcore stick burner. Some guys here give it up in the hottest part of summer.
You’re smart to vac seal some for winter.
BTW, the temp here today, 74 with a wind chill factor of 73! -
I always have vacuum packed food, both cooked and uncooked. Two days ago I made burgers with frozen patties from 10/24; they were excellent. A week or two ago I had tacos with brisket from… I don’t remember. Last summer? Two summers ago? Who knows, they were awesome. I’ve made prime rib from roasts that were frozen for 3 years; fantastic.
The only place I draw a line is poultry. 2 years max, after that it’s still safe but they doesn’t taste that good.Comment
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Nothing like pulling fresh food from the stash. Good job!Comment
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Not sure I would even hunt in 9 below....unless it was Alberta or Saskatchewan.Comment
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-9 is pretty close to my cut off for outdoor cooking in the winter. The cookers can take it the cook however not so much.Comment
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I do the same regardless of the weather. Vac sealed smoked meats reheated in a sous vide are *damn* close to on-the-day tasty. And there's a certain peace of mind in knowing there are always meals ready to go - the safety net for freestyling in the kitchen if something goes sideways.
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my vac sealer decided to go tits up recently. Do I really need a chamber type replacement, or just a regular one?Comment
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Further to @bardsleyque's post:
https://vacuumsealersunlimited.com/choosing-between-chamber-and-external-vacuum-sealers-a-guide/?srsltid=AfmBOoqOhf0ct0IdwzUD3fK2TRHClfIJTlPk6FCS3 Zgb6U-kuU8kPS-a
This is one of the best explanations I could find, I have no association with the company.Comment
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Good reply. I just got tired of the units not working well and having to reseal bags then finding them frost bitten in the refrigerator. And I always bought the Food Saver better units or so I thought. Not saying that all of the bags didn't seal well but my fish and damp items were not good on those units
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Well, not because of the weather (78 degrees here today in Los Angeles), but because I'm running out of room in my freezers to store more food. So I've been pulling meat out of the freezer for dinner this week.- Pulled some chicken breasts out to make a stir fry and for chicken enchiladas.
- Pulled out the meat sauce for spaghetti
- Pulled out a Tri-tip for chili
- Pulled out beef back ribs for dinner with friends this coming weekend.
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I just smoke year round, regardless of the weather.
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