VacMouseketeers POST HERE!!!!

[Scott Mark]

RRP wrote:

quote :

MrP

I’m pretty sure I’m not the only one who can not see your pictures without clicking on them. To embed them in the text you are going about it correctly but I believe the problem is the size of your photos – this forum like many others work best when the photos are re-sized to 640 x 480.

Just trying to be helpful!

Ron

Ron, I agree that I have to click on them.

As you know, I continue to be frustrated about the forum’s abilities for pictures, and the incorrect advice the “help” system provides about posting pictures. I think we need to first get agreement about what services the forum host is providing, then determine what services we can get from 3rd-party hosts, and then we need to post a guide so everyone can get it right, easily.

The point is to investigate the possibilities, share information, and empower all posters.

[Larry Poms]

Ah ha! I thought that’s what the problem was. ok

[Anonymous]

You can set up default upload parameters on photobucket to automatically resize your photos to whatever size you like.

Ron, the ones I posted a couple pages back (the Weston pro-2300 vacuum machine) are larger than 640×480 on photobucket. They are in the 800×600 range. The forum may be presenting them smaller than that, downsizing them for viewing, for all I know.

[Larry Poms]

I re-sized them, but that was not my only problem, I was using the Direct link instead of IMG code. I just copied and pasted the IMG codes and done.

[Barry]

Really good pictures. I am anxious to hear your results.

[Jim]

Another idea for dry aging in DrybagSteak

[Allen]

hey all…. everyone has been really quiet!!! we must all be patiently waiting on our next batch of wonderful steaks.. or did we all just master it with the VC / foodsaver..lol Im still two weeks away 🙁 (Take care all)

[Ron Pratt]

That’s pretty much it, Allen – it’s a hurry up and wait thing! OTOH if you check some of the most active topics you’ll see there has been some chatter with new folks coming on stream. Ron

[Andy Starvaski]

I threw in a 13# NY strip last Sunday\ using the mouse method., so that will sit tight until at least mid may. I been thinking on throwing in a top sirlion but just realized I am out of my large bags and down to my last mouse material…off to the UMAi Shop to pick up some more. I want to ensure I have a nice variety of steaks to get me through the upcoming grilling season! :cheer:

[Larry Poms]

Well I finished with my pancetta. Went 2 1/2 weeks. It turned out great. I think next time, I will leave it for a minimum of 4 weeks.

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[Ron Pratt]

Thanks for sharing your results, but I’m really kind of perplexed…why didn’t you let it go at least 4 weeks in the first place?

[Barry]

That pancetta looks wonderful. Did you notice a difference with the dry aging process?

[Larry Poms]

Well, I was going to let it go longer, but I noticed the bond not really adhering. I know for sub-primals you should leave all the moisture on the meat to help the bond. I soaked my panchetta to remove the excess cure, and then I dried it before putting some pepper on it. I should have dunked it back in the soaking water to re-moisten it before putting it in the bag. I will give that a shot next time. All in all, it came out fantastic.

[Barry]

We’re going to do that with the next pork belly we get.
It sure looks good!

[Jim]

There must be salt and cure involved in doing the Pancetta. If Mr.P may be so kind as to share the recipe, would be great.

[Author]

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