Pork, slaw, onion and cilantro + verde salsa tacos on the menu for tonight.
![Cool 8-)](./images/smilies/icon_cool.gif)
I just bought some jamacian jerk sauce for our dinner on tuesday. I don't remember off hand what it was called or if it's any good, but I'll let you know.FreeCandy44 wrote:What store has the best bottled Jamacian Jerk wing sauce?
great call. i love their sauces and forget they sell them to go.viva la ben wrote:Buffalo wild wings
Bww does have a good jerk sauce. Good call!mac5155 wrote:great call. i love their sauces and forget they sell them to go.viva la ben wrote:Buffalo wild wings
Yeah I mean he runs a budget operation and asked me to look up online what he can do. My suggestion was to tell his folks to eat the meat quicker.count2infinity wrote:that's a pretty serious looking vacuum packer. My dad has one of the very very cheap ones for his deer meat. Keeps it pretty well in the freezer for a year or so. If anything i'd say it's the bags, but that seems hard to believe.
Grace Jerk Sauce/MarinadeFreeCandy44 wrote:What store has the best bottled Jamacian Jerk wing sauce?
Walkerswood is also good. That and Grace are what I've seen sold in Jamaica. (Although I make my own when I have the time.)count2infinity wrote:This is what we picked up tonight at Wegmans today: " onclick="window.open(this.href);return false;
The reviews seem pretty good.
That's a chamber vac, which means it will pull a true vacuum and not just remove air. (For example, you can instantly pickle things in a chamber vac) If he has customers complaining of freezer burn, he's not using the vac chamber right. The chamber will evacuate all air out of the package, and without air there can be no freezer burn; properly packaged and sealed products should last years without any measurable burn.mac5155 wrote:My buddy has a butcher shop that he only opens really around deer season. he bought one of these last year:
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
Can't speak to their jerk sauce/marinade, but their Scotch bonnet sauce is for real. I maintain active jars of it at home and at work, and it is the only condiment I've seen on the tables of every Jamaican restaurant I've ever been to. Some have Eaton's (another favorite), some have Walkerswood (meh).... but all have Grace.blackjack68 wrote:Grace Jerk Sauce/Marinade
Here's a jerk marinade I use with good results. As close to authentic as I've found...and it has rum in it.blackjack68 wrote:Walkerswood is also good. That and Grace are what I've seen sold in Jamaica. (Although I make my own when I have the time.)count2infinity wrote:This is what we picked up tonight at Wegmans today: " onclick="window.open(this.href);return false;
The reviews seem pretty good.
So what could he be doing wrong? He puts the bag in, seals the meat, then removes it. I didn't think you could use it "wrong"tifosi77 wrote:That's a chamber vac, which means it will pull a true vacuum and not just remove air. (For example, you can instantly pickle things in a chamber vac) If he has customers complaining of freezer burn, he's not using the vac chamber right. The chamber will evacuate all air out of the package, and without air there can be no freezer burn; properly packaged and sealed products should last years without any measurable burn.mac5155 wrote:My buddy has a butcher shop that he only opens really around deer season. he bought one of these last year:
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
Other end... round.columbia wrote:Chuck roast?
He might not be pulling a full vacuum. The whole process with that unit is supposed to be about 2 minutes start-to-finish in three step; pull vacuum (40-50 secs), seal (1m15sec-1m20sec), cool (couple seconds). The unit itself might be defective, or have worn seals.mac5155 wrote:So what could he be doing wrong? He puts the bag in, seals the meat, then removes it. I didn't think you could use it "wrong"tifosi77 wrote:That's a chamber vac, which means it will pull a true vacuum and not just remove air. (For example, you can instantly pickle things in a chamber vac) If he has customers complaining of freezer burn, he's not using the vac chamber right. The chamber will evacuate all air out of the package, and without air there can be no freezer burn; properly packaged and sealed products should last years without any measurable burn.mac5155 wrote:My buddy has a butcher shop that he only opens really around deer season. he bought one of these last year:
http://www.cabelas.com/product/Home-Cab ... t104668380" onclick="window.open(this.href);return false;
People are still complaining of freezer burnt meat. I find it hard to believe and mine from last year was fine. What can be done? better bags? freezing in water?
I believe he usually freezes. Maybe that is the issue. I know it doesnt take that long start to finish. I think you can set the vac level, and it's at like 30.. guessing that is seconds. It takes maybe 45 start-to-finish.tifosi77 wrote: He might not be pulling a full vacuum. The whole process with that unit is supposed to be about 2 minutes start-to-finish in three step; pull vacuum (40-50 secs), seal (1m15sec-1m20sec), cool (couple seconds). The unit itself might be defective, or have worn seals.
Does he do the freezing, or that up to the individual customers? Slow freezing could cause problems.