It’s a big food production day here. Not only are we making sausage, but we’ve got a few other projects under way.
Bill brined a turkey breast overnight in a mixture of water, salt, sugar, limes, bay leaves, thyme, black pepper, and I don’t know what else…
This morning he rinsed it off, dried it, and now it’s on the grill – it should smoke for about an hour and a half to two hours.
When that’s done, we’ll trim the meat off the bone and slice it up for sandwiches. Most of it will go in the freezer.
Trimmed from the pork belly, we’ve got two sets of ribs. One will go on the smoker and the other has been cut up for an Asian recipe Bill’s made before.
Yes, this is man’s work.
After Bill and John sawed the ribs in half, John separated the ribs like this:
At the moment, Bill’s got water on to boil, and I’ll let you know what happens next with those.
Oh – and last, but definitely not least, John’s smoking a batch of bacon.
I think that’s everything.
Oh – and I’ve got a batch of baked beans simmering in the oven. They’ve been in there since a little after six this morning. We’ll have them with lunch.