Put up a trimmed beef tenderloin for Christmas dinner the day before Thanksgiving. It has a nice rind on it now.

Didn't get an elk this year and only have killed one deer so far, so beef it will be.

Will probably do a wine reduction to go with beef. Maybe a port reduction. Then some roasted roma tomatoes, yorkshire pudding and green beans?

Anybody else working on Christmas dinner yet?

I put an 8 lb boneless ribeye roast in my basement fridge over himiliyan salt the day befor thanksgiving. It’s shrunk by about 30% and has a nice rind on it, smells good too. Gonna have it for Christmas dinner with my son and his family. Got one in there for New Years to have with daughter and her family.

Gonna make bacon for New Years too.

Christmas dinner for us is the same as Thanksgiving.
Turkey and ham and all the other goodies.....will stuff ourselves till we can’t take it anymore.

Its the best, dry aging some duck meat now. Been too busy to ponder but need to start hammering out the finer details.

We're doing a lamb leg.

Not sure about aging lamb? Anybody ever do it?

Yup ...my meat is sitting over salt valley ...

My mom bought most of an uncooked prime rib roast from my clubs dinner. 18#. We make a slurry out of yellow onions, garlic, fresh thyme and rosemary, and Montreal seasoning. Heat, don't cook, in olive oil. Slathered and marinated over night.

I removed the bones, cut two steaks, reslathered, and wrapped. I'll have a boneless 8-10 roast to cook next Tuesday.

Not knocking it since I haven't tried it, but MissouriEd's post had me thinking that's pretty much how Egyptians made mummies.