First cook on a Rockwood lump tomorrow, and my neighbor shows up with two deer shoulders. I have them brining in the walk-in in a cup of sugar, cup of salt, and some peppercorns. Tomorrow just wrap them in bacon and an easy direct 400*?
I know larding is the best way, but I'm lazy and there is nothing but silver skin as far as the eye can see. More just to try this as an experiment.
If there's something obvious I'm
Missing lemme know.
Hope you have a great weekend! Thanks!