Whewwww, I'm tired

[rexster314]

Whewww.......
Just got through slicing up 20 lbs of buckboard style bacon, 8 pounds of canadian bacon, and putting up the 4 briskets I've done. I separate the point and flat from my briskets, vacuum seal and freeze. I use the point meat for chopped beef (sandwiches, baked potatoes) and the flats for when we get hungry for bbq plates. This will last us for a year or more. And the Vacmaster 320 vacuums and seals so well, a year from now the beef will be just as fresh as today.
Next up is cold smoking the 180 pounds of pork bellies I now have curing. That's next week.

 

[crazymoon]

R314, You have been a busy man ! :)

 

[gmc2003]

That's an awful lot of meat in the freezer, and yes you've definitely been a busy guy.

Chris

 

[SmokinAl]

Holy cow, that is enough meat to last a year!
Al

 

[oldsmokerdude]

That is a lot of delicious food!! What you going to do over the next year to feed your smoking hobby on a daily or weekly basis?

 

[rexster314]

The bacon will be mostly gone after the 16th. I sell about 180 pounds a month to our friends, some of them on a monthly basis. Since it's such a hassle doing just one brisket when you can do several more, I often do 3-4 briskets at a time, separate the points and flats, then vacuum seal them in my Vacmaster 320. We just got through eating chopped beef bbq that was smoked over a year ago and it was just like off the smoker.

 

[bdskelly]

Labor of love. Nice work. B

 

[SonnyE]

That's a great lookin Brisket in your picture!
Yum!

 

[rexster314]

Thanks guy