32 days in Pop's brine, 24 hours to form the pellicle, 12 hours of cold smoke 18 hours of hot smoke. Finished with a maple whiskey glaze. Will be served with home made Bavarian sweet mustard. It came out of the smoker at around 2:30 this morning so not much for photos.
Out of the smoker
And the obligatory cross section
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Out of the smoker
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And the obligatory cross section
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