Hamdrew
Full Fledged Farker
3 day wet cure
Almost all red (pin) and white oak, some mesquite and hickory chunks/scraps. 200-225*, mostly ~200*. 4hr cook, ~90min wrap in the middle
While smoking the hot dogs, I put a little Blues Hog Tennessee Red in that pyrex and baptized them a couple times. Beans and onions smoked in a cast iron. Got all of them free in a food box thing they do once/month here
Put a decent bit of that Cajun Seasoning in the water besides baking soda, extra onion powder and a bunch of cayenne but dont tell nobody
Sliced half wrong (WITH the grain) to repurpose as burnt ham ends/kebabs on the George Forman Grill later this week. Remnants of the strawberry jam (WELCH'S), brown sugar, Parkay, and Valentina Black (extra hot) in the wrap.
Free onions and the prettiest plate. Blam
:boxing: