Canadian Bacon on the Smoker, along with the legs, wings and thighs of an 18 Lb Turkey, and one half of the Turkey Breast boned seasoned with kosher salt, Black Pepper and wild honey then rolled and tied. The other half with the same treatment will be fire roasted with indirect heat in the kettle grill. Cooking the carcass and giblets down for stock and trimming a Pork Belly to start curing for Bacon.... (see yesterdays post)
I must really like to cook or some such!
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