Venison bologna drying overnight, to be smoked tmrw
Looks delicious. Wouldn't mind trying some Venison Bologna, never had it before.
Venison bologna drying overnight, to be smoked tmrw
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The pork butt has been going for a couple of hours now. This picture is from when I first put it on. I will send a final picture when it's all set. In about twenty minutes I'll be firing up some chicken wings for lunch while we wait.
Change in plans because we managed to forget twice:
Only doing the Mac n Cheese, no ABTs. Not sure what I'll make with it. Maybe just some steamed veggies. Mac n Cheese is pretty darn rich!
I believe it was just shy of 8 pounds. Its a boneless cut too. They didnt have any bone-in cuts out yesterday. I'm leaving it open until it reaches about 165° internal temp then I'll crutch it with some foil to finish it off for the last 30° or so.Looks great. Whats the weight on that beast? Do you end up wrapping that in tin foil or leave it on the open rack the entire time? Can't wait for the final photos
My weekend just started, I have 15 pounds of chicken drumsticks that I injected last night, I did 5lbs of Scarbelly recipe, 5 lbs of spicy blue cheese, and 5lbs of Thai Peanut butter. Plan on starting the smoke Monday AM with Hickory/Mesquite/COB.
Unfortunately this is the last smoke for the year for me. With being an RN and the holiday season approaching, This year I will get 1 day off here and there, until after the new year. Looking forward to pork roast, ribs, and salmon for January, and maybe some more cheese.
Took longer then the Original poster's recipe, but boy..is this good. Also likely to kill me via the 2 pounds of cheese..but good!
Took longer then the Original poster's recipe, but boy..is this good. Also likely to kill me via the 2 pounds of cheese..but good!