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Here they are after five and half hours on the smoker they reached an IT of right at 170. Made a test cut and tasted, they are very tender and full of flavor. Will have to do this again. Still haven't decide which cureing method I liked best for this. Both gave good results. I'll let them cool...
I took a young doe with my bow and decide I would make some pastrami with the hams. I deboned them and rolled them open to remove the fat and lymph nodes. They cleaned up nicely. On one I decided to use Al's dry cure. http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang...
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