Clint TVWBB Olympian Mar 9, 2014 #1 First half of recipe: Separating the point & the flat point on the right, flat up top Removed 2.75# fat, put the flat & a 1 gallon freezer bag & then into the freezer for about a week the point ready for the brine .......to be continued Last edited: Mar 9, 2014
First half of recipe: Separating the point & the flat point on the right, flat up top Removed 2.75# fat, put the flat & a 1 gallon freezer bag & then into the freezer for about a week the point ready for the brine .......to be continued
Clint TVWBB Olympian Mar 9, 2014 #2 should I do anything with the fat or just discard it? I fed the dog a few pieces of it that she seemed to enjoy.... pic of her funny sleeping position last night---I went skiing all day with the family, & she played drove my friend's german shepherd nuts... (I'm the guy in the middle)
should I do anything with the fat or just discard it? I fed the dog a few pieces of it that she seemed to enjoy.... pic of her funny sleeping position last night---I went skiing all day with the family, & she played drove my friend's german shepherd nuts... (I'm the guy in the middle)
Clint TVWBB Olympian Mar 11, 2014 #3 It's been in the brine a little over 48 hours, another 24 to go (unless I want to go longer). I decided to take a little taste & it was good!
It's been in the brine a little over 48 hours, another 24 to go (unless I want to go longer). I decided to take a little taste & it was good!