Smoked it yesterday for about six hours, with pecan wood. We have about ten pounds of it sitting in the fridge waiting to be portioned up and put into freezer bags. It's like ham in a casing, only better. And it makes the entire house smell wonderful. We'll cut it into one pound portions, so we can make red beans and rice, and soups, and gumbo.
The Mrs. has two hams that are going to get smoked sometime soon. They've been salted and aging. Time to put some smoke on 'em. Christmas is going to taste awesome this year.
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