YvetteMT

Charcuterie for dinner- blueberry goat cheese, Jarelsburg, horseradish chive and tomato basil for cheeses. Spicy baby dills, jalapeño garlic green olives, dill sauerkraut. Walla walla onion mustard. Smoked salmon, dried thuringer, dry salami, pepper salami, Calabrese, and prosciutto. Simple Mills almond flour crackers not pictured

@Norm Matthews you nailed that turkey. I was firmly in the "i dont like turkey" camp until I spatchcocked one and cooked on the Traeger (pellet smoker).

@gfweb and @lemniscate I appreciate the veg tips! I followed a Serious Eats recipe and it was 184F for an hour. I'll give 190 a shot.

The elk was great. The carrots.... I followed Serious Eats, 183F for an hour. Little butter and some honey (they called for sugar). The carrots came out crunchy (with the exception of TWO that were perfectly tender). And when left on the plate for 5 minutes got that weird, chalky, dry carrot look. They'd have been better streaming in the micro, most certainly not my best veg and while not the worst, they were close. (Worst goes to asparagus that i forgot on the grill and literally reduced to ash. My bff and I still laugh about it, 20 years later)

SV elk roast, mushrooms, onion gravy and SV carrots that were horrible.

Elk turned out well. 140 for 8, seared hard. Partner said the seasoning was far better. (I tossed his in the skillet after cutting, he's not a fan of red) The carrots however-184 for an hour- nearly the worst carrots I've ever made. They were still crunchy with the exception of 2 measly carrots. I dunno what the malfunction was but they were horrible.

Attempt 2 at an elk roast. Previously partner said it needed more seasoning so..... onion and A1 sauce this time. 140F for 8 hours. Will be served with SV carrots (why not. Be my first attempt at veg), onion gravey and mushrooms.

2 week long work trip means comfort food when I get home. Temperatures below 60 mean something is being roasted. Roast duck with carrots and onion. (Domestic duck, muscovy, and raised by my parents). Easily one of my favorite meals.

Freezing doesn't kill T.nativa or T-6, the Trich found in Canada/ Northern US. (These bears were from Alberta Canada). Freezing should render the Trich unable to attach to a human host. Should. I've knocked my temp down to 150 and am fine letting that go for half the day if need be. Unconcerned about drying out with contraction- these packages would ultimately be cooked in something else and not served as is. Soup, pasta sauce etc. Thanks @Okanagancook that's my next stop!!(and bookmark!)

Saturday night dinner- SV elk steak (medium rare) and mushrooms. Freezer mishap means similar will be had the next 2 nights at minimum

While this may look like a fun way to spend a Sunday, it's not. There's been a freezer mishap. This is 6 1lb packages of bear sausage and I need some guidance. Trichinae (in Northern climates) is hardier than its southern relatives and bear meat needs to hit 160F to ensure that Trichinae is killed. Easy enough when cooking, I temp constantly. I've decided to SV these and hopefully just toss them back into a freezer. I've got the temp set at 164 but am unsure about time. These are quart bags, 1lb of ground bear/pork. Any insight into time to ensure the centers hit 160? (Id rather not stab all the bags for temps and reseal.) Thanks!

TJs gluten free everything bagel toasted with yellow onion, cream cheese and smoked salmon

I had one for about two years. I didn't feel that it did anything well. If I want something fried, I want it crunchy/crisp and the airfryer never achieved that.

First night without partner means a really simple dinner, always. I usually grab these for work trips when I don't have a kitchen and since that will be the case later this month, easy dinner tonight. Easy enough to chuck in a microwave. Added baby corn and rice(not shown) last night. From costco and has decent chicken in it (I've had the Kevin's green curry and their chicken is an unpleasant texture) (Apparently I can't rotate,turn your heads!)

Partner heads out to hunting camp tomorrow, so tonight was elk steaks and caramelized brussel sprouts with chili crisp. (Tomorrow- curry!!)