I got a FoodSaver (vacuum sealer)! – Adventures in Everyday Cooking

By : | 0 Comments | On : November 19, 2020 | Category : Gadgets, Gluten Free, Recipes

BONUS VIDEO: I’ve have been wanting a food saver for quite some time now, so when I got home from another #AECRoadTrip I could hardly believe my eyes when I saw a #FoodSaver on my counter! Thank you early Black Friday deals! So naturally, I jumped in feet first to this adventure. In this video I show you how easy it was to quickly start, my first seal (pork roast, with the Pig Tickle Dry Rub) and how it turned out in comparison to one without being sealed, the FoodSaver bags with cheese and fresh jalapenos, and I use it to do a wet marinade!

If you want to check out the FoodSaver I purchased (affiliate link): https://amzn.to/36NpqcG

If you are looking for the High Plains Spice Video, here it is(go enter to win): https://www.youtube.com/watch?v=aXPCkYJzjQM

Pork Roast (in Oven) Directions:
*Cover your roast with Pig Tickle (available at High Plains Spice Company). Massage well.
*Seal it using a FoodSaver type machine and bag (or a plastic bag will work) and return it to the refrigerator for 30 minutes.
*Allow meat to come to room temp for 30 minutes
*Place in shallow baking dish and pour a cup of water around the base.
*Roast in a 300F degree oven for 45 minutes per pound or until your meat reaches your desired doneness (see meat table below).
*Allow meat to rest for several minutes before slicing.

Pork Temperatures
Medium Rare 145° F – 150° F
Medium 150° F – 155° F
Medium Well 155° F – 160° F
Well 160° F

General rule of Pork
Pork Loin-145° F – 160° F
Tenderloin-145° F – 160° F
Pork Chop-145° F – 160° F
Ham – 140° F
Ground Pork – Always to 160° F

Please Note: The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest.

Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F.

Adhering to these pork cooking temperature guidelines will result in an optimum eating experience of enhanced flavor and safety. The National Pork Board follows the guidance of the U.S. Department of Agriculture (USDA)


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