I would throw them out, typically if they are red like that, they have already been boiled or steamed. Probably a bad valve at the nuke plant!
They had Pollock on sale this week for $5 a pound so I bought 3 pounds and grilled it up for the kids. Nothing fancy, but they liked it.
Sliced up a little bacon this morning. This batch was wet cured and then cold smoked 12 hours with a mix of hickory and apple pellets. The second belly was extra meaty, won the meatcase lottery on that one.
Little bit o cheese. Cherry wood. It's so nice and dry that I can light it blow out the flame and it just keeps smoldering with no heat.
Both smokers are going today. I have some chicken legs and thighs in the Traeger and cheese cold smoking on the offset smoker.
Got a couple inner loins from a doe I shot this year rubbed up and ready to go on the smoker for an hour or two, then sear them off in a hot skillet.
No pics, but daaaaaayum. Smoked them for 1 hour until they hit 105-110, then put them over a bowl of coals from the boiler until they got crusty, then tossed them in garlic and rosemary butter.
Not destined for the grill nor smoker, but this cacoila should be nicely marinated come Christmas Eve!
Smoking some sockeye salmon today. Just put it in the brine to soak until mid-afternoon. I picked up a Sous Vide stick this morning when I ran to the store for brown sugar. I plan on doing a small prime rib tomorrow with it. My wife doesn't like prime rib but I always pick one up on sale around the holidays for myself. I could eat my weight in prime rib but I have to talk myself into lowering my time preference and stretch it to 2 night's dinners lol.
Yummy! Mind if I ask what you do with those? Eat them personally, or maybe Christmas gifts? What meat in the summer sausage?
