A couple weeks back, I started a cure and then smoke of about 17# of pork belly for bacon. Just sliced it all up.
Ended up with almost 120 slices of very thick cut bacon and almost 2# of chopped odds and ends for lardons to go into other recipes.
I need a big-ass meat slicer. Slicing this crap by hand is no joke.
I also have a giant brisket in the fridge as well as about 7# of chuck. Plan is to grind the chuck and the brisket point for a burger blend, and then use the brisket flat for homemade corned beef. My wife has some Irish heritage and corned beef on St Patrick's day is a tradition, but this will be the first time we've actually cured our own from scratch.
Tonight we're doing our Valentine's Day dinner since we had the kids last weekend. Making a big filet paired with a very large (>1#) lobster tail, paired with some sous vide asparagus with hollandaise. Planning on raiding the wine cellar* for one of our really good bottles.
We've got a bunch of leftover whole milk and heavy cream from recipes and making vanilla ice cream last weekend with the kids, so we're going to start a batch of coffee & chocolate chip ice cream today too.
All that after taking the dog on a 3+ mi walk to start the day, and fitting in the Purdue game at 2:30.
Busy day.