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~3 day wet cured butt ham/bacon on pretzel rolls, smoked franks and smoked beans


Smoking Fanatic
Joined Jan 17, 2021

About 2" max thickness on this butt slab


Red and white oak, some hickory and mesquite chunks, steady 200-225*


Smoked some hot dogs separately (kept taking them off and baptizing in Blues Hog Tennessee Red), garbanzos and black beans and onions in the cast iron, I got all of 'em free in a produce box (they just give stuff away!)

Have been making bread without the KitchenAid as I've never really delved into it. Used some of that Cajun Seasoning in addition to the baking soda for pretzels. Screwed up mixing the dough but great flavor and outer crunch. Was gonna hollow them out some anyways, right? :emoji_wink:


Sliced half properly for tonight's sandwiches, other half sliced with the grain so I can make some burnt ham-ends in the next few days. Only a ~4hr cook with ~1.5hr wrap (brown sugar, Parkay, Strawberry Jelly, little Tobasco and Valentina Black/Extra Hot).


Prettiest plate out of the three

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