This weekends work

[Drac]

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 -



Spiced up and heading to the fridge for an oven night rest.  It's going to have a busy day tomorrow -



More to follow...

Jim

[classicrockgriller]

Salt Lick Butt is mighty good!

Looking forward to your weekend adventure post.

[mikecorn.1]

Good start. Will stay tuned


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- Sent from my iPhone using Tapatalk

[Drac]

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

[ghost9mm]

way to go drac...will be watchin your smoke....good luck..

[SiFumar]

Looking good...waiting for outcome!

[Drac]

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 -





Also got the first jerky in the cure, teriyaki -



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

[classicrockgriller]

Drac, Look in the fridge for your Camera.

That's where I always seem to leave mine.

Like your plan.

[Drac]

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 -



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 -


Butt -


Jerky -


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.



While I was at it I did up a batch of salsa for snacking later -



So far so good -



Jim

[Drac]

Six hours later and the ribs are done -



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

[Tenpoint5]

Busy Man this weekend. Looks like some good eats around your house.

[Drac]

Thermometer goes beep!

Went and got the butt out of the Bradley -



FTC -



Now comes the hard part, the wait...

How do you guys keep from steeling more than little bits of of it?  Torture!!!!

Jim

[ghost9mm]

Drac my friend you are on a roll for some really good eats...enjoy..

[Drac]

Just before going to bed last night pulled the pork -



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 -



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 -



Jim

[classicrockgriller]

Don't make me choose just one, you got to send some of ALL.

Nice Groceries!

Like Hal would say ................ Hammerlicious!