Hello all,
Since pictures were requested from my question thread.
Started a full weekend of meat processing.
Here is the first, a Boston butt going in tomorrow night. Doing it up with a new batch of salt lick -
(http://img827.imageshack.us/img827/7684/weekend21.jpg)
Spiced up and heading to the fridge for an oven night rest. It's going to have a busy day tomorrow -
(http://img685.imageshack.us/img685/3522/weekend22e.jpg)
More to follow...
Jim
Salt Lick Butt is mighty good!
Looking forward to your weekend adventure post.
Good start. Will stay tuned
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- Sent from my iPhone using Tapatalk
This weekend's plans include the above butt, a rack of baby backs, and 5 lbs of jerky in two different flavors, teriyaki and sweet & spicy.
Granted the jerky are going in the dehydrator while the butt and ribs cook but I think they'll be ok.
Jim
way to go drac...will be watchin your smoke....good luck..
Looking good...waiting for outcome!
Got to rearrange the schedule now. No rain since last year it seems and tonight it pours. Unfortunately my Bradley isn't in the best area for that. So I am going to start the ribs tomorrow morning and the butt tomorrow night unless I manage to get up early enough (unlikely) to start the butt to finish it that night.
the rubbed ribs -
(http://desmond.imageshack.us/Himg832/scaled.php?server=832&filename=weekend23.jpg&res=medium)
(http://desmond.imageshack.us/Himg683/scaled.php?server=683&filename=weekend24.jpg&res=medium)
Also got the first jerky in the cure, teriyaki -
(http://desmond.imageshack.us/Himg819/scaled.php?server=819&filename=weekend25.jpg&res=medium)
It goes in the dehydrator tonight since it will be cured by 9.
I'll start the second jerky curing tomorrow morning since this brand needs a 24 hour cure. I'll rotate it into the dehydrator Sunday morning.
Had to switch to the phone as I can't find the camera.
Jim
Drac, Look in the fridge for your Camera.
That's where I always seem to leave mine.
Like your plan.
Woke up this morning at 6am to start today's work. Fired up the smoker and took the meats out to arm up. Turned off the dehydrator -
(http://img202.imageshack.us/img202/1656/weekend26.jpg)
Went back to bed for an hour.
Got back up at 7 to put the meat in the smoker and pack up the jerky.
Ribs -
(http://img851.imageshack.us/img851/6357/weekend210.jpg)
Butt -
(http://img36.imageshack.us/img36/1035/weekend211.jpg)
Jerky -
(http://img846.imageshack.us/img846/7784/weekend27.jpg)
I know that I'm suppose to trim the jerky so it lasts longer but I love the flavor of a little extra. I always refrigerate it and it never lasts long enough to go bad :D
Back to bed for another hour.
Got up and got the second jerky curing. I'm using Hi-Mountain for the first time on muscle meat. Is it really worth the effort? Most of other ones I use use a wet marinade vs the dry.
(http://img718.imageshack.us/img718/2348/weekend28.jpg)
While I was at it I did up a batch of salsa for snacking later -
(http://img12.imageshack.us/img12/7410/weekend29.jpg)
So far so good -
(http://img405.imageshack.us/img405/8960/weekend212.jpg)
Jim
Six hours later and the ribs are done -
(http://img195.imageshack.us/img195/2060/weekend213.jpg)
I didn't do the foil bit but it formed a wonderful bark. The brown sugar caramelized perfectly giving a sweet up front and the heat in the back end.
Jim
Busy Man this weekend. Looks like some good eats around your house.
Thermometer goes beep!
Went and got the butt out of the Bradley -
(http://img842.imageshack.us/img842/9682/weekend214.jpg)
FTC -
(http://desmond.imageshack.us/Himg38/scaled.php?server=38&filename=weekend215.jpg&res=medium)
Now comes the hard part, the wait...
How do you guys keep from steeling more than little bits of of it? Torture!!!!
Jim
Drac my friend you are on a roll for some really good eats...enjoy..
Just before going to bed last night pulled the pork -
(http://img193.imageshack.us/img193/535/weekend216.jpg)
Also found the camera (in the couch) so the pics are a little better :D Amazing in that the butt went into the cooler at 3 and at 10 it was still hot enough to eat.
Got up this morning and started the second part of the jerky -
(http://img706.imageshack.us/img706/5072/weekend218.jpg)
Also since remembering all you folks that live in NOLA I did up some beignets for breakfast. Topped them with a raspberry and white chocolate sauce. Amy prefers hers just with the coating of powdered sugar. These are better than nothing but they really make us hungry for Cafe du Monde -
(http://img836.imageshack.us/img836/5337/weekend217.jpg)
Jim
Don't make me choose just one, you got to send some of ALL.
Nice Groceries!
Like Hal would say ................ Hammerlicious!
Nice job! Beignets look awesomely delicious!!
And I finish up this weekend!
I waited over night for the smoke flavor to increased. Packed it up in slightly over .5lb bags and off into the freezer -
(http://img190.imageshack.us/img190/1738/weekend221.jpg)
Did the same with the ribs. After sitting all night I bagged them up 4 per bag and into the freezer.
The jerky bagged up and finished. Letting it air dry as it cools. The bag is sitting on the counter open right now -
(http://img853.imageshack.us/img853/4250/weekend219.jpg)
While I was in the mood to cook outside I did up a rather large porterhouse with some beer bread for dinner -
(http://img822.imageshack.us/img822/4737/weekend220.jpg)
Still might do a desert later since we skipped lunch and had an early dinner.
Had a real fun time just chilling out this weekend and doing a bunch of low and slow work.
Jim
Ya did good partner....