Vacuum seal and freeze the pulled pork and chicken saladI made way too much ******* food.
Vacuum seal and freeze the pulled pork and chicken salad
Great ring and nice bend.View attachment 116996
Tried something different today and it worked pretty good. Smoked just a flat, it was a tad bit dry, which isn't surprising but the bark and texture was great.
I probably need to be better about that. When I do a brisket, I have probes on both sides at all times.Have not check the temp yet at the 5 hour mark.
Just paid 3$/pound back in May, plus the processingAnyone know what the going rate is per pound for hung weight for a cow? Friend is giving me a half so want to make sure I pay him a fair price. Locker is charging me for the processing.
Scratch that, it was 3.6/pound and that included the processingAnyone know what the going rate is per pound for hung weight for a cow? Friend is giving me a half so want to make sure I pay him a fair price. Locker is charging me for the processing.
$3.60/ lb including processing? Either you got to steal on the cow or have a really cheap locker. That's unbelievably cheap.Scratch that, it was 3.6/pound and that included the processing
What you got there?Turned out great. Chopped the pepperoncinis up and added them back in. Had about 2 cups of non rendered fat after pulling the chucks apart. In the crock pot for the game!
View attachment 116499
Far as I know it was Hanging. Used Tiefenthaler out of Holstein$3.60/ lb including processing? Either you got to steal on the cow or have a really cheap locker. That's unbelievably cheap.
Edit: are you talking live weight or hanging weight?
Scratch that, it was 3.6/pound and that included the processing
I made way too much ******* food.
Hanging$3.60 per lb. Live weight? Hanging weight?