I have hard water too.
Might be best the run the thing in filtered water before putting away.

I hope the thing is worth a hoot.
At this point I just hope I get it.

Maybe add a small amount of citric acid to the water, to neutralize the minerals? I'm sure there is somewhere online that this has been discussed! Most places discuss running a vinegar solution after using it, but it seems that a small amount of citric acid would prevent the build-up in the first place. I've thought of this because I have slightly hard water - my bipap gets a slight build-up slowly, and I dissolve it off quickly with just a small amount of citric acid in hot water, though I'm not sure how much would be good as a preventive, in a sous vide.

Yeah, that's a thought. I do have a jar of citric acid, ball brand, that I never use. Our water was not too hard until the town had to tap a new well. Maybe a decade ago. Since then, it is noticeable.

I keep forgetting to buy citric and ascorbic acid and I use both all the time.
Got email saying the device will be delivered tomorrow.
Looks like the company went through Amazon.
Can't wait to vide some chicken breasts and fry them.
Maybe I should have bought two of the things.

Same here, email the other day. I'm thinking most use will be pheasant and duck breast, maybe doves. But I really like the idea of baloney bath some place other than the stove. I am cautiously optimistic. Also, portable baby pool hot tub will be nice.

The ability to cook the big salami correctly has put a damper on doing it.

I could do ot but it wasn't easy.
Just looked and the device is out for delivery.

I'm still not on top of salami making. Will this make it easier for you?

Absolutely for cooked salami.
Keeps the fat from smearing.
With it cured I have no problem cooking it to maybe 145 or so.
Mortadella you simply cant over cook the fat it will ruin it for sure.

That's what I'm thinking for ring bologna too. Finishing like this would not melt the vermont sharp. I use 152 I think, as finished. I could set the smoker for 160 or so and finish it off with good control in a water batch.

It will be nice to get a good system going for this, smoker to water bath.

Doe anyone know of any websites with graphs and such for a given meat diameter starting at maybe 125, 135 etc, , how long at what water bath temp to bring that to 150-155? It would be nice to have starting data at least.

I get home and the ((((((((Device)))))))) was at the door.
Bring it in and get the outer box opened.
Next the clear wrapper around the product.
Now I have a black box I cant figure out how to get opened.
Then I realize that one outer panel of the box is a lid held with a magnet.
Nice box don't throw away.
Instructions a little wacky but I figured the the buttons out and how to operate the device.
Next after looking at a YouTube video and by my own way of doing things I even figured out how to direct link from phone to device without house internet connection or using any data on phone.
almost always around so feel free to ask questions.
[mention]JRinPA[/mention]
I have no information on cook times in water for this question you asked but maybe in a book I have will have to look.
I do remember doing some cold 4 or 5 inch or so stuff that took hours at 160 water temperature like 6 or 8 or something.

Got the device heating up for something not for sure yet.
Off to the store to see what they have.

Science arts and crafts were my favorite classes in school.

Couldn't make my mind up at the store so I bought every meat they had.

Not really but I stocked up on some sales they had.
What i decided on was some nice thick chuck eye steaks.
Got one in the hot tub as we speak at 130F.
Seasoned with salt freshly ground black pepper and garlic powder.

I ended up cooking the chuck eye for around 6 hours because I wasn't ready to eat.
Put it on the hot coals for exactly 1.5 minutes each side, this brought it to a medium rare more or less.
Reason was to see if it would still be juicy cooked longer.
It was very juicy and still very good.
Tried to eat it outside with the fixings and the bugs ran me back in the house.
Had it on a bed of cream style corn mixed with black pepper.
The chuck eye steak was a heck of a lot better and more tender than many ribeyes I have had.
Well worth looking into.

In reality the meat looked cooked al the way the picture shows it red.
Yeah that's cheap wine with added sugar and ice in it.

The steaks came as twins so I am doing this one different.
It is in the vacuum bag cooking at 125F and the spices are.
Kosher salt.
Back pepper.
Ground coriander.
Fresh rosemary sprigs.
Bay leaves from my own trees.
The steak will not be cooked on the grill but pan seared with slightly browned garlic butter basting.

Also experimenting with sliced carrots and mushrooms at 180F in separate bags carrots with just butter mushrooms with.
Salt butter garlic powder and black pepper.

Okay, 'So what started out as a tight vacuum on the mushroom bag turned into a puffy pillow.
Mushrooms have air in them.

I had no idea what I was going to do with the mushrooms.
Thought of smoked oysters and fettuccine and decided not to.
Then I got the wild idea of putting them in a cream cheese sauce so I did.
Put juices and all in the melted cream cheese and put on low to reduce a bit.
Then mixed it all with the fettuccine.
Seared the steak in 50/50 butter and toasted pecan oil.
Carrots came out great but nothing to write home about total waste of energy.

And yes everything was fantastic.
I cooked the steak at 125F for 3 hours and took out of the water.
Let cool and put in refrigerator.
Then when ready to cook in the skillet I took out patted dry and cooked on medium high heat until internal temperature was 131F and took out of skillet.
But doing this it allowed me to get a better sear on the meat without overcooking the inside of the steak.
The thing was as tender as could possibly be, look how loose the meat fibers are.
I ate the slices you see in the pictuer and the sides, the rest of the steak is put away.