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A very basic and easy recipe for smoked salmon. Brine recipe: 3 parts Brown Sugar 1 part Kosher Salt 2-3 Crushed Garlic Cloves Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours. Rinse fish under cold water to remove the brine. Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed. Apply a layer of black pepper on fish. Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Watch my video below to show you the whole process, step by step.

A brief Overview and Impressions checking out my new FoodSaver Vacuum Sealing System, Model 5380. Watch the video below to see my review.

Ingredients: 2 Pounds Ground Beef 1 Large Onion 1 Large Green Pepper 1 Pound Sliced Mushrooms 4-5 Cloves of Garlic 1 Cup Parmesan Cheese 1 Cup Mozzarella Cheese 1 Cup Cheddar Cheese 4-5 cans of Stewed Tomatoes Brown chopped up Green Pepper and Onion for 10 minutes until tender in Olive Oil. Remove and melt a Tablespoon of Butter and saute the Mushrooms. Remove and fry up Ground Beef. Combine all ingredients in an Oven Safe Dish. Mix some of the Cheese in as well. Top with Stewed Tomatoes and top with remaining Cheese. Bake covered at 375 Degrees for 20-25 Minutes. Remove and melt a Tablespoon of Butter and saute the Mushrooms. Remove and fry up Ground Beef. Combine all ingredients in an Oven Safe Dish. Mix some of the Cheese in as well. Top with Stewed Tomatoes and top with remaining Cheese. Bake covered at 375 Degrees for 20-25 Minutes. Remove Cover and continue baking for an additional 20-25 Minutes to brown and Cheese. Serve on top of White Rice. Garnish with Parmesan Cheese. Enjoy! Check out the video below for more detailed instructions.

Here is a super easy yet delicious way to make the juiciest and most flavorful Pork Chops you have ever had. Season Pork Chops with Salt, Pepper, Garlic and Onion Powder. Place in bag with a few Garlic Cloves, Thyme and a small slab of butter. Cook for a minimum of 1 hour and a maximum of 3 hours to the desired temperature you want. 136 Degrees Fahrenheit for Rare 144 Degrees Fahrenheit for Medium 158 Degrees Fahrenheit for Well Done Remove from bag and brown Pork Chops in frying pan or Grill for a few minutes on each side to crisp up. Serve and enjoy! Watch the video below to see how to do it, step by step.

Here is a easy recipe for Carnitas, (Mexican Pork) that you can make with your Sous Vide Cooker. Also included is a recipe for Pico de Gallo. Ingredients: 4-5 pound Pork Shoulder Roast 1 Onion 1 Orange 2 teaspoons Salt 2 teaspoons Garlic Powder 2 teaspoons Ground Cumin 1 teaspoon Crumbled Dried Oregano 1 teaspoon Ground Coriander 2-4 Bay Leaves Mix together salt, garlic powder, cumin, oregano, and coriander in a bowl. Chop onion and slice Orange. Place Pork in bag and cover with spice mixture. Place Onion Slices and Orange Slices in bag as well, Squeeze a few Orange Slices for its juice into bag. Cook with Sous Vide to desired temperature. 145 Degrees Fahrenheit for 24-36 Hours for Rare 165 Degrees Fahrenheit for 12-24 Hours for Medium 185 Degrees Fahrenheit for 8-16 Hours for Well Done Remove from bag and shred with forks. Place on cooking sheet and broil in oven at 450 Degrees for 10-15 minutes to crisp. Pour remaining juices over pork to add some flavor. Serve and enjoy! Watch the video below for more detailed instructions.

In this video I show you how to cook Baby Back Ribs, without a Smoker. Ingredients: 2 Racks of Baby Back Ribs Salt Pink Curing Salt (optional) Liquid Smoke Rib Rub of your choice BBQ Sauce of your choice Remove Membrane from back side of Ribs. Sprinkle with a mixture of Salt and Curing Salt (Optional) Allow to rest for 15-20 minutes. Brush Ribs with 3 Tablespoons Water and 1 1/2 Tablespoons Liquid Smoke. Apply Rib Rub of your choice. Place or Seal Ribs in bag. Place bags in Sous Vide and Cook for 4-12 Hours at 165 Degrees Fahrenheit. Remove from bag and dry off with paper towel. Apply BBQ Sauce of your choice and Broil in oven for 10-15 minutes to Crisp up outside of Ribs. Re-Apply Sauce a few times while Broiling. Enjoy! Watch the video below to see how to make these delicious ribs without a smoker.

Kyle and I enjoy some perfectly cooked Bone-In Rib Eye Steaks. Rub each Steak with a Rub consisting of equal parts Salt, Pepper, Garlic Powder and Onion Powder. Seal or place in bag with a Teaspoon of Olive Oil and a Butter Slice. Cook according to your preference: 129 Degrees Fahrenheit for Rare 136 Degrees Fahrenheit for Medium 154 Degrees Fahrenheit for Well Done Cook for a minimum of one hour, but no more than two hours total. Remove from bag, pat dry with paper towels. Sear on hot grill or fry in pan for a few minutes each side. Serve and enjoy! Watch my video below showing you the whole process, and how easy it is!

Season Tri Tip with a blend of Salt, Pepper, Garlic Powder and Onion Powder, or a Spice Rub of your choice. Seal or place in bag and add a bit of Olive Oil and Liquid Smoke. Place in Sous Vide Water Bath set at 135 degrees Fahrenheit for 3-6 Hours. Remove and dry off. Sear outside on Hot Grill, in Oven or in Frying Pan for just a few minutes. Slice and Enjoy. Watch the video below to see the whole process, step by step.

Check out how I turn a regular Corned Beef into Pastrami with a 24 Hour Sous Vide Cook. Ingredients: 5-6 Pound Corned Beef 3 Tablespoons Black Pepper 3 Tablespoons Pickling Spice 2 Teaspoons Onion Powder 2 Teaspoons Garlic Powder Soak the Corned Beef in water overnight to remove some excess salt. The next day remove from water, rinse, and dry off. Apply rub of Pepper, Pickling Spices, Onion Powder and Garlic Powder to all sides of Corned Beef. Wrap tightly in Saran Wrap, and let sit in refrigerator for 4-8 hours. Smoke with Hickory and Cherry Wood for 3-4 hours at 200-225 degrees, making sure Corned Beef doesn't get hotter than 150 degrees. Vacuum seal and place in Sous Vide cooker at 158 degrees for 24 Hours. Allow to cool down for easier slicing. Enjoy! Watch the video below for more detailed instructions.

Check out how easy it is to make perfectly cooked bacon every time with a Sous Vide machine. Set temperature to 147 degrees Fahrenheit or 64 degrees Celsius, and let it cook for 8-36 hours. Once it is removed simply fry for a few minutes to crisp up. Watch the video below to see how easy it is to make perfect bacon every time!

Pick your choice of hard cheeses, and slice into manageable piece. Place wood pellets in cold smoking tube. Smoke cheese for 2-3 hours. Vacuum seal cheese and allow for the smoke to settle in cheese for 3-4 weeks in the refrigerator. Click the video below for more detailed instructions.

Ingredients: 1/2 cup Kosher Salt 1/2 cup Sugar 1/4 cup Sriracha 1/2 cup Honey 1 teaspoon Curing Salt 4-5 pound pork belly (skin removed) In a bowl combine the Kosher Salt, Sugar, Sriracha, Honey and Curing Salt into a paste like consistency. Put the pork belly in a 2 gallon zip-top bag. With the fat side up apply 1/3 of the paste, and rub in. Turn the pork belly over and apply the remaining paste and rub in. Seal the bag and place in the refrigerator for 7 days. Turn the pork belly over once a day. After 7 days remove the pork from the bag and rinse off with cold water. Slice off a small piece and fry to taste for salt content. If too salty soak in cold water for 1 hour. After pork belly has been rinsed and soaked, dry off and place it on back in the refrigerator overnight to dry out. This process will allow the meat to form a thin coating called a pellicle, which will allow the smoke to stick to the pork. Heat up the smoker using apple wood to 190-225 degrees. Cook the pork belly fat side down for 2-3 hours, or until internal temperature reaches 150 degrees. Remove the pork belly and let cool. From this point you can slice it up and cook it, or wrap it in plastic wrap and store in the fridge for up to 10 days. Frozen it can last for 3 months. Watch the video below for more detailed instructions on how to make your own Sriracha & Honey Cured Pork Belly.