So...I have Pork loin curing for Canadian bacon and will smoke them this weekend. I plan on making some duck ham too and putting those on with the CB to use the Cherry wood smoke while I got the smoker fired up. I have a recipe for smoked duck hash that uses the smoked duck ham in the recipe. I recently smoked a brisket and have all this nice rendered beef fat and I think I will use it to cook the potatoes!
Will report back with pics.
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