I’m going to smoke a ham. I’m using Project Smoke as a guide. I’ve got some spices to pick up, an uncured ham to thaw, and I’ll start the brine this week, and smoke it next week. I’m kind of excited. It’ll be my first smoking project of the year and will hopefully yield good results. I’ve got a second ham to do (yes seriously) and some fresh side to turn into bacon. My freezer is starting to get a bit lean, but I’ve still got a way to go (including rendering pork fat), and unlike last year, where I had good intentions but my brain wasn’t being very cooperative.
Peruvian-American Pork Adobo (Friday, Saturday)
Buffalo burgers (Bare Bison)
Chacarero Chileno (Modified, Sous Vide) (Sunday)
Easiest Lamb Gyros with Creamy Yogurt Sauce (Mutton, Lucky George)