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 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