The brisket
The brisket.
Author: Edwin Voskamp
Birthday dinner: brisket…
Birthday dinner: brisket, potatoes in duck fat, roasted Brussel Sprouts.
Brisket out of the smoker
Brisket out of the smoker. Wrapped in several layers of heavy foil, then in several towels, and put in an empty cooler inside, to keep warm while the meat rests up. Garry
Brunch. Strut thinks I should me more caring…
Brunch. Strut thinks I should me more caring, read sharing more.
Rendering the beef fat from the brisket
Rendering the beef fat from the brisket.
This morning: Temperature
This morning: Temperature: 96.1-97.8F (3 measurements)
Blood oxygenation: 97-98% (2 measurements)
Resting heart rate: 55-59 (2 measurements) I'm fine. Back to bed after dropping off the young man at...
Brisket is coming along
Brisket is coming along. Internal temperature: 107-109F.
Three pork bellies are dry brining
Three pork bellies are dry brining. Salt and curing salt. Going to hit smoke them in about two weeks. It should give us about thirty pounds of bacon.
Brisket is marinading
Brisket is marinading. Well, about 5 pounds of it: with the social distancing we don't have the usual suspects, so trimmed out the hard fat to render into a sauce tomorrow, and froze the other half.
Well, the dry brining has to wait until tomorrow
Well, the dry brining has to wait until tomorrow: I woke up with 99.5 degree fever, and a sore throat. So 1,300mg of 8 hour Tylenol, a warm sweater, and curling up bingeing Supernatural. We have been...