For Christmas I got the Anova Immersion Circulator.
I have already tried some Italian sausage (about 3.5 hours at 155F) and it was good. I liked the straight from the freezer in the food saver bag to pot and let it cook. I browned it with a torch.
Today I have goose leg quarters in apple juice (with some nutmeg and clove). I have the temp set at 165F and 4 hours on the timer. Can't wait to try it.
My friend that hunts called me and asked if I wanted to smoke a whole goose and if I could do 2 at the same time (one for him and one for me). I agreed to do so, but when we went to pick it up I mentioned the new cooker and he was intrigued. He thought it best if we experiment on the quarters first so I got a bag of those.
Not sure if I can vacuum pack a whole goose or not but we shall see what happens.
I have already tried some Italian sausage (about 3.5 hours at 155F) and it was good. I liked the straight from the freezer in the food saver bag to pot and let it cook. I browned it with a torch.
Today I have goose leg quarters in apple juice (with some nutmeg and clove). I have the temp set at 165F and 4 hours on the timer. Can't wait to try it.
My friend that hunts called me and asked if I wanted to smoke a whole goose and if I could do 2 at the same time (one for him and one for me). I agreed to do so, but when we went to pick it up I mentioned the new cooker and he was intrigued. He thought it best if we experiment on the quarters first so I got a bag of those.
Not sure if I can vacuum pack a whole goose or not but we shall see what happens.