- Joined
- 20-Jun-2003
- Messages
- 2,172
- Age
- 51
- Gender
- Female
So I just inherited this from my work, as in totally for free....
You'll notice that it's rock solid--frozen. There's just over 19 pounds here. And I've never worked with this type of meat before.
Well, first thing's first. It's too hard to portion up into smaller pieces. And leaving it on the counter is a highly toxic NO. Luckily, this bad boy fits perfectly in the bottom of my fridge on the shelf. The rules say to slowly defrost this meat. Figure 24-hours for every five pounds of meat. So, today is Sunday, this will be ready sometime around Friday. And it'll keep in the fridge for another three to five days-- but I seriously doubt that it'll make it past Friday night.
Next, to cook this beast. The Picnic Shoulder is a meat best served after it's been slow cooked, low and slow, as they say. So, my Instant Pot is gonna get a work out! But, this thing is MASSIVE. It won't fit in my Instant Pot. Luckily, by Friday, I'll figure out how to process this meat down into smaller portions. I'm planning on cooking this for a full 24-hours.
I'm planning on fixin' up some collard greens with bacon (my new favorite veggie...
), and maybe some potatoes or something. I can't wait.
You'll notice that it's rock solid--frozen. There's just over 19 pounds here. And I've never worked with this type of meat before.
Well, first thing's first. It's too hard to portion up into smaller pieces. And leaving it on the counter is a highly toxic NO. Luckily, this bad boy fits perfectly in the bottom of my fridge on the shelf. The rules say to slowly defrost this meat. Figure 24-hours for every five pounds of meat. So, today is Sunday, this will be ready sometime around Friday. And it'll keep in the fridge for another three to five days-- but I seriously doubt that it'll make it past Friday night.
Next, to cook this beast. The Picnic Shoulder is a meat best served after it's been slow cooked, low and slow, as they say. So, my Instant Pot is gonna get a work out! But, this thing is MASSIVE. It won't fit in my Instant Pot. Luckily, by Friday, I'll figure out how to process this meat down into smaller portions. I'm planning on cooking this for a full 24-hours.
I'm planning on fixin' up some collard greens with bacon (my new favorite veggie...
), and maybe some potatoes or something. I can't wait.
