going into the smoker after sitting in the brine for 8 days and then developing the rind over night ..
after 2 hours of cold smoke
after 6 hours of smoke we are done ..
a little taste test ..
approved by all
Hope you all enjoyed
BTW I have noooo stinking clue on how to roll meat lol So I didn't even take much of a pic of the other one I TRIED to tie up and roll because the bone really tore up the meat..
Used half apple and half hickory pellets .. In my GOSM
Edited by RitaMcD - 5/5/12 at 1:35pm