I ended up getting a lump of pork scotch (neck muscles?) because it was cheap, and it's what they had in stock. I thinned about ½ a cup of the marinade with about another ~¼ cup of fish sauce, and used the resultant liquid to inject into the meat. I've placed the lot into a sealed container, which is in the fridge.

Now we wait...

#MeatToots #PelletGrill

I've been out in the garden to see which produce is ready to be picked. Turns out some of the blood plums on one of the trees are squishy-ripe, so I picked a bunch of those, as a colourful, sweet basis for my #BBQPork marinade. It goes a little something like this:

✅ 6 ripe blood plums (pitted)
✅ ½ fermented lime (4 chunks)
✅ 2 Tbsp fish sauce
✅ 6 cloves fermented garlic (crushed)
✅ 3 dried, fermented blood plums (chopped)
✅ 1 tsp chilli flakes
✅ 1 tsp Chinese five spice

Updates to follow...

#fermenting #GardeningAU #GrowYourOwn #PelletGrill

I'm pleased to report that both my #GreenHam and roast chicken were properly cooked, flavoursome & juicy as fuck.

#PelletGrill #Xmas

Apologies for the delay: shit got hectic yesterday afternoon/evening...

Please find attached pics of the finished #GreenHam. It was in the #PelletGrill for 6 hours, then rested under foil for another 1½ hours. It was by far the juiciest pork I have ever cooked.

Ham & cheese toastie for breakfast, it seems...

Please stand by for alt-text...

Here is what I have come up with:

✅ Smoked paprika ¼ cup
✅ Fermented lime powder 2Tbsp
✅ Garlic powder 1Tbsp
✅ Fried onion 1Tbsp
✅ Thyme 1Tbsp
✅ Chilli flakes 1Tbsp
✅ Black pepper 1Tbsp
✅ Salt 1Tbsp

#PelletGrill