4 seasons in one day happens often in PE. Today was one. I got by.
Butchered bellies for bacon and burnt ends and then some off cut "ribs".
Had some memorable moments listening to good music while managing my meat.
Bone-in pork belly for a friend and cured topside roast cooked to 72C (only because I'm obedient). We had some thinly sliced pieces with creamed spinach, roasties, rice and gem squash for supper.
The rest and there's lots is for lunch sammies during the week with hot English mustard.
Tommorow is for the PBBE and "ribs". As for the ribs I've still got to figure out who I'm sponsering them to.
Butchered bellies for bacon and burnt ends and then some off cut "ribs".
Had some memorable moments listening to good music while managing my meat.
Bone-in pork belly for a friend and cured topside roast cooked to 72C (only because I'm obedient). We had some thinly sliced pieces with creamed spinach, roasties, rice and gem squash for supper.
The rest and there's lots is for lunch sammies during the week with hot English mustard.
Tommorow is for the PBBE and "ribs". As for the ribs I've still got to figure out who I'm sponsering them to.
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