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Cold smoking season 2014-2015: lamb and pork pastrama, pork jowls

post #1 of 5
Thread Starter 
Pork butt cuts on the right hand side of the picture.
The lamb portions were cut from the leg.
I pressed them during salting to get a flat, uniform thickness shape.


This is after 6h of beech smoke. Many more (hours) to follow.
post #2 of 5
Looks good! Gonna have to try some of that.
post #3 of 5

AS, Do these have to age now ??

post #4 of 5
Thread Starter 
Yes. Aim for 30% weight loss.
post #5 of 5
Thread Starter 
Ready.

Being enjoyed


With...

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