I have a small piece of loin wet brining right now for CB. Where did you get your muscavado? I ordered some from amazon a while ago. Good stuff, but realized it was that different enough from dark brown sugar to make it worth the price. I used it in some nice recipes from the UK. Definitely a nice sugar if you can find it cheaper.
Which vacuum sealer is that? Cabellas Pro or the one from the Internet? How do you like it? (have we had this conversation before???)