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Really enjoy this knife: Tojiro DP Honesuki Boning Knife

"I'm having a hard time researching these things. I am pretty sure Foodsaver deliberately changes model names" Yup. Just like mattress manufactures! Only advantage (imo) is that the "moist" gives you maybe another second (because the vacuum isn't as strong) to abort the cycle and manually go to...

I'd pull then freeze.

What temp. are you cooking at? You might want to bump it up. The other thing is check for tenderness and not a temp. in the flat.

That is an awesome meal! Pretty plate.

Not using water and just a foiled pan is the recommendation when using a temp. controller. If by chance your thinking that it adds "moisture" to the meat... it does not. An hour to come up to temp. with eight butts and a full water bowl? That seems quick to me!

Nice! How was it? I did it with a loin and it was great. How long did you "hang" the tenderloin for?

These are both good: Here and here.

There is some disagreement about the benefits of brining a "processed" turkey.I don't find the brine to be "salty" in a none injected bird. Cider is fine for a brine. No more acid then "Apple juice". I always use cider when available. When it isn't... I use frozen juice concentrate. Preferably...

IMO Paprika is more of a filler then anything particularly after a long cook time. Maybe the original title of your post is more accurate. :confused: A lot of people think that rub is a bit excessive with the pepper.

It's a Moka pot for me.

The Siracha is great as is a bit of Sambal Oelek. Some finely diced jalapeno is also a nice addition.

Outstanding!

The last couple of batches I cheated. Gave them a day of smoke and finished in the dehydrator.

Absolutely! My entire way of bbq changed here. Sometimes you see an inquiry that honestly, with a search could be answered. But that doesn't embrace the new member so we should be a bit more diligent in our replies.

If you just applied the cure I'd rinse if off now. Mix a new batch and proceed. jmo

Daniel, very nice!

That's a bit better! Suspected as much!

Jim, have to agree the taste, flavor, texture, etc isn't the same at lower temp. Go to a Ceramic Supply store and get yourself a cordierite kiln shelf.

I'd use it if it tastes okay to you but 13 years is a looong time. Compare the taste (not so much the level of heat) to the fresh Spice House stuff and decide.