With the daffodills coming up in the woods beside the house, I decided it was time to replace the snowy dock scene. Spring can't be too far away.
Since its pretty much same-ole-same-ole, I usually don’t post much about my barbecuing anymore, but this month was a little different. I didn’t have a lot to cook, but I did it in a way that took longer than normal so I could use multiple temperatures. I cooked poultry in the morning at 275*, sausage and pork tenderloin mid-day at 250*, and venison jerky & salmon in the evening at 200*.
While at Sam’s a couple of weeks ago with Bev and our friend Kathy, she picked up some canned chicken breast and asked how I thought it would be for chicken salad, etc. I asked her to please put that back and I would provide her the same amount of good smoked turkey on BBQ day – I wanted some turkey for myself for the delicious salad it makes. It's not as pretty, but I like to season the cavity well and smoke the bird brest side down allowing the flavors in the cavity to moved down into the breast.
I had a venison hind quarter taking up space in my freezer for a while because I didn’t want to deal with all of the small muscles and silver skin to make it into jerky. But I decided the time had finally come and spent a couple of hours getting about 4 pounds of clean meat, then I partially froze it and sliced into 1/8” slices. I used Hi Mountain Seasonings Jerky Kit which contained the flavoring and cure. This brought on two new absolutes for my life – I will never again accept raw venison, unless it is back strap or made into a product like sausage and I will never again make jerky from a dry cure. It says sprinkle the cure on both sides of each of the slices, which is way too much work – it’s wet cure from now on. It turned out pretty good.
salmon spread I made a few days ago, but I did not like paying $1.25 an ounce for the salmon, so I bought some salmon and smoked my own and not only was it way cheaper, it was better – it was salmon spread for the Superbowl. I used the process from The 3 Men’s Fish Smoking Process except I took mine to 145* as it didn’t look right at 140, so it took about 3 hours.
Have a great day and thanks for stopping by.