20 lbs Italian Sausage (Sweet) 20 lbs Delmonicos (1" ribeye steaks) 10 lbs spiral-cut ham (precooked) 12 lbs country pork ribs
$150
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Sausage is wet, simmering in the turkey roaster now. Half is still in rope form. Half has been cut into 1-1/2" pieces. It will all be cut before wrapping in single-serving portions.
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Split a Delmonico for supper. Needed a tad flavoring. Marinade will be:
1 part worcestershire sauce 1 part hot water to rinse bottle 1/2 part cranberry vinaigrette 1/2 part water to rinse bottle 2 parts blackstrap molasses (highest in molasses in flavor, iron; lowest in sugar) 2 parts soy sauce (we bought the quart size 14 years ago!) 1 part splenda powder (or sugar) 1 part canola oil 1/2 part minced garlic
The above are cooked to dissolve and purify all.
Then add: 1/2 part corn starch (to encourage it to go into meat fibers), when it cools.
(I'm aLLEWGIC TO GINGER OR THAT WOULD HAVE GONE IN TOO)
The meat will slosh in all that for several hours and then be packed, raw, into individual sandwich-size ziplocs. When those freeze they'll be chucked into freezer-weight gallon-sz Ziplocs.
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The country ribs will get their turn in the wet bath in the AM, after the sausage cools and is removed. When they cool they'll be packed in BBQ sauce, in foil, for slow reheats on hockey nights. The foil packs will be chucked into freezer-weight gallon-sz Ziplocs.
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The ham will be sliced off the bone, sloshed in spiced, cornstarch-thickened, sugar-free maple syrup, and be packed into lunch and dinner portions.
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Nailed two surprise deals-- evaporated WHOLE milk, a buck a can, got 5 (I use them in the home office kitchen's mini-fridge as cream.) Progresso soups, a buck a can, got 12. Half to go up, half for Saturday Subway habit.
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Another store had a great fish deal last week. Mystery from Viet Nam. It looks, tastes, and behaves like tilapia, but each filet (1/2 fish) is individually packed in vacuum shrinkwraps. Came six shrinkwraps to a ziploc bag. These thaw in about 1/2 hour on top of an upside-down cast iron skillet under a warming light. They were great pan-poached. The next try will be sliced, then cajun-battered and fried as fish fingers.