Started on Friday. Bought some short ribs for Sunday dinner. I put them in the roaster for 48 hours of sous vide cooking. (Not too many pics as I couldn't find the camera.)
Here are ribs bagged and in the pool.
A pic of my roaster and sous vide controller.
Tonight we are going to have some sausage and pepper sandwiches.
Mixed up some "Plain ole sausage" Friday night, put in the fridge overnight and stuffed this morning. Then cold smoked it in the Bradley using the amazn smoker tube.
Here they are in the smoker. You may notice that 2 on the front have blow outs, but since I am cold smoking and keeping them as fresh sausage, it shouldn't matter.
All done and ready to go into the fridge until tonight's dinner. I'll freeze the ones we don't eat.
That's all for now - more pics later.
