billyhill

Bacon sandwich and some raw venison in the style of a tartare. Avoiding carbs so I used granny Smith apple slices for toast or crackers. Had a stub of round left after cutting jerky with my son. Should have added the egg yolk. I plain forgot

I am totally flabbergasted. Walking through back water nowhere Walmart I see a face that looks familiar staring back at me from a slim selection of asian food products. She followed me home and I am excited.

@rotuts Weights vary from 900 to 1700 grams. I buy whole boston butts and you can break them down as you see fit. With these, I cut the boneless part of the shoulder to cure. Bone in portions get smoked, grilled or deboned and ground. A large portion of what I make goes to my venison pimp as a token of appreciation.

Dinner is catch as catch can. Ground beef and black bean curry is the main attraction. 6 kilos of buckboard bacon came off the smoker. Leftovers abound.

Thank aligns with my thinking. I have a picana in the freezer that is up next. I am open to suggestions.

Yes, but a big chunk of cast iron pulled from a 500F oven does. (2 actually)

Meltingly tender but a little less moist than hoped. Honestly, I think this is a Wamart select grade chuck. With that in mind, the results were awesome. The reason I went with sous vide was to elevate cheap cuts. This exceeds my expectations.

135 F

I might change my searing technique. I preheated 2 cast iron skillets to 500F and pressed it between them on high heat.

Keep us posted

Due to changes in dinner plans, chuck was pulled at 25 hours

I don't have any numbers for you but I know it is highly variable depending on fat content and the cut of the roast. The trim of the roast appears to have changed. There does not seem to be as large a boneless portion on the boston butts as there used to be.

I have 1... Also wondered about the canadian bacon curing in the fridge.

Chuck roast just went in, I am hoping 28 hours is enough.

1st sous vide for me today. 1/2 a deboned turkey breast. Just salt, pepper, and garlic powder. It is already gone, devoured for lunch. Made amazing sandwiches. I am completely blown away by the potential.

Colby jack

Left over bakers from last night, onions, mushrooms, celery, bell pepper, garlic, thyme , flat leaf parsley, salt, and pepper. I

Potato hash with bacon and scrambled eggs. I usually bake a few extra potatoes just to make hash.

Venison steaks from the round, pan seared brussel sprouts with onions, and baked potato or sweet potato.

For breakfast we had chorizo hash scrambled duck eggs. For lunch we are having chorizo... This is what happens when you spend the morning making chorizo.

All your asian dishes look amazing.

Stir fry again. Long beans, cabbage, napa, onions and garlic. Long beans were from the garden. They were amazing producers.

Lettuce wraps.

Wife and I had Benny's secret lentils. The secret is adding diced hot dogs. Rest of the family had steak and eggs with biscuits

I may not be able to find fresh Italian parsley or cilantro whenever I need it but living in the rural areas can offer some advantages. I have a friend that raises chickens and ducks. She can't meet demand for the chicken eggs, but no one wants the duck. She is having hard times financially and I wanted to help out, so now I have duck eggs. Been eating a lot of duck egg quiche lately and adding them to omelets, scrambles, and frittatas. I need some new ideas; I have never been that adventuresome with eggs. Would they be good as deviled eggs?