Yup. Started with the bellies. Salt, cure, pepper, dark maple syrup (the real stuff) and some water and 7 days sitting.
Pork chops on the smoker first. I put the venison burger and Salmon on next at the same time. Trying to cook for the week and get Dad to eat something decent. In these cooler temps I use my dedicated welders blanket to help conserve pellets. It works out great.
Got some yardbird brining right now. Haven't decided if I am willing to try to grill it in this cold or just cook it in the oven.
Tried to cook some sausages last night and it didn't go very well. Liveleak.com - Shocking moment man accidentally sets fire to mum’s garden trying to cook sausages
Probably close to that... Just love how it’s such a good eat, with such little cooking time... I call them finger food...
Looks great! Love me some tri tip fajitas. Don’t see them a lot around here. Local butcher had them for like 2.59 a few months back. Other place that carries them consistently is like 10 or 11 a pound. Needless to say I stocked up on s few at that low price. Here’s dinner tonight. Few venison loin medallions and some stuffed hot pepper pieroges.
Smoked Deviled Eggs... found this recipe this spring... been wanting to try it... so I figured I’d try it for Thanksgiving lunch...
