This weekend I’m thinking stocking up

This weekend I’m thinking stocking up: smoking a few pork shoulders for pulled pork, making a few placques of dough for croissants, grinding beef and making burgers for sous-vide (I mix top sirloin, short ribs, and brisket in equal proportions), grinding pork and beef, packaging and freezing it (we get really nice ground beef and meat, but for some uses it is too finely ground for my taste).

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