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  #1  
Old 11-22-2017, 08:48 PM
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Default Two Bone In Pork Chops

Vac sealed two 1 inch bone in pork chops with a tablespoon of bacon fat coated in Sure Shot Sid’s Gunpowder Seasoning.



Water temperature 131F/55C. Cooked for 9 hours and pulled for a quick sear on both sides over high heat in a cast iron skillet.



All plated with homemade baked garlic parmesan potato wedges , homemade gravy and fried mushrooms.



Thanks for looking.
Yummy

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  #2  
Old 11-22-2017, 08:54 PM
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Must not have had real gunpowder in it. Yes..that was a thing..the potassium nitrate cured the meat. Dangerously high levels..but..those were the days.

Nice looking chop!
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Old 11-22-2017, 09:06 PM
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Originally Posted by Richtee View Post
Must not have had real gunpowder in it. Yes..that was a thing..the potassium nitrate cured the meat. Dangerously high levels..but..those were the days.

Nice looking chop!
Nope never used the real thing.


Ingredients: salt, monosodium glutamate, dehydrated onion, dehydrated garlic, sugar, dextrose, spices, black pepper, grillin flavor (maltodextrin, salt, natural flavors, corn syrup solids, modified food starch), pure food starch, corn oil, natural smoke flavor, spice extractives, activated carbon, less than 2% tricalcium phosphate added as an anti-caking agent.

NUTRITION FACTS:

Serving Size 1/2 tsp. (1g)
Calories 1 – Calories from fat 0 %
Daily Value: Total Fat 0g – 0% Saturated Fat – 0% Trans Fat – 0%
Sodium – 250 mg – 10%
Total Carbohydrate 0g – 0%
Sugars – 0g
Protein – 0g
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Old 11-22-2017, 09:28 PM
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Sugars-0? it’s the 5th ingredient listed. And BAM on the MSG and salt. I see what they did.. .5 teaspoon serving size...

But..if ya like it that’s all that matters
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Old 01-02-2018, 01:18 PM
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What is the reason for cooking for 9 hours? I just did 2 pork chops and did 90 minutes at 144. Curious on the timing, thanks.
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Old 01-03-2018, 06:12 AM
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No reason other then when you have time to prepare and when you want to eat for me determines how long it will stay in the bath.
Many recipes out there say anywhere from 4-8 hous, I just happened to go to 9 hours and it was great.

http://blog.sousvidesupreme.com/2012....YpH9Sy2Z.dpbs

http://blog.sousvidesupreme.com/2011....qGdP8f9O.dpbs
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Old 01-03-2018, 07:44 AM
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weird looking pork chops.
Over here a pork chop has the rib attached along the edge.

Can't even see a bone on yours
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  #8  
Old 01-03-2018, 03:34 PM
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Originally Posted by curious aardvark View Post
weird looking pork chops.
Over here a pork chop has the rib attached along the edge.

Can't even see a bone on yours
Not sure why they are weird. Been buying them this way for 50+ years.
Here I will point out the bone for you

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Old 01-04-2018, 01:31 PM
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Interesting, thanks for the links, might have to try longer with next chops
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Old 01-07-2018, 08:40 PM
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Quote:
Originally Posted by devo View Post
Not sure why they are weird. Been buying them this way for 50+ years.
Here I will point out the bone for you

1st trip stationed in England at RAF Alconbury...78-82...local meat market...sir do you have any CSR's or rack of ribs...thats scrap...heres what i have in a tub...mainly csr's...how much for that doing a bbq...with this? yes sir...20 pence a pound or my dogs can eat it... wrap it up please...can i help you with anything american from the base...yeah boones farm wine...want to trade in the future...yeah mate... Louie could go in there & trade away!
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