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July 11, 2008


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That looks absolutely fantastic -- I'm anxious to hear how they came out (and how long they took, I'm guessing 24h+ at that temp). Did you freeze the soy mixture before sealing? That looks like enough liquid to seize up a FoodSaver ... or at least enough to make getting a good seal difficult.


I actually didn't freeze the soy, I actually just got a Frigidaire brand vacuum sealer, and it seems to be better at handling liquids than the Foodsaver. My last Foodsaver died because of the problem you are talking about.

The temperature could definitely be decreased, possibly to around 144 or so. While the pork was definitely delicious, it was not as decadent as could be.

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