Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
Well my wife wasn’t sure what she wanted so I just wanted to cover my bases. T-bone, a couple of venison tenderloins and back straps wrapped in bacon and a pair of Hatch green chili and cheese. A couple of accoutrements, sauteed mushrooms and onions and corn. Popsicles for dessert.
Okay so here are some pics of the two day marathon. My brother was happy to get his Romanian sausage and our dog was waiting for him to make one mistake. Our son and his wife came over so I could work the smoker. It was too cold to bring out the non insulated smoker, new project is on the list. I prefer to hang most meat/sausage then put it on a grate. Another project.
Last night at the Ranch dinner. Pretty simple, marinaded bacon wrapped back straps with fried onions, roasted jalapenos and jalapeno, cheddar bratwurst wrapped in foil with some Shiner, onions and butter. Washed down with some Shiner, Yuengling and some quality whiskey. Added to the greenhouse gasses with some hot burning mesquite and hand rolled cigars.
No radio, internet, news or sirens, but nature for 2+ weeks. Only when we needed to go to town was there a useful signal. Boy did my BP go down and sleep go up.
Tried out the Chicken On the Run marinade and coating. Baked the chicken and it turned out good, I bet it would have been even better deep fried. I like the coating because it is light and crunchy and has a nice flavor, the marinade kept the bird moist and tasty even after a 24 hr soak.
Making more room in the freezer. Pulled out a butt and got a couple of jowls from my favorite processor. Used EQ method on all. Buckboard bacon and jowls were coated in medium grind black pepper and a lighter coating of red pepper flakes and smoked with apple. What’s not to love?
processhead i do the same,. I try to flip them, but life just seems to get in the way. The oil frees me up from the flipping task
cdavis Tex_77 my garden up here hasn’t faired much better, but it is the deer, bear and cottontails that are doing a number. Been crazy busy for quite awhile, but the wildlife damage is nuts. I will be inviting some cottontails to long term visitation once the season opens.
Jonathon that is a nice piece od hardware. I might just need to add a #12 to my inventory. I never really got my meat block to the emulsification level going through a grinder. I get it to what I call ‘country style’ and accept that until I can justify to CINC House the need.
Dave in AZ as kyle mentioned they do get better with some drying. Growing up the market would just have them hanging behind the counter drying. I prefer them dried a bit 5-7 days and stuffed in sheep casings but have made them in collagen
Dave in AZ how ya gonna learn w/o making mistakes. I have done similar DA mistakes. I have an old round face scale and it has two scales on it, metric and the US. I have many lessons learned from not paying attention to the scale. Gone digital now and keep it around to remind me to pay attention to details.