Re: What's in your smoker?
Cold smoking a noix de jambon (French for ham nugget). It cured for 9 days in a salt/cure #2 mix, rolled in black pepper, tied/netted and into the smoker. Going to cold smoke for about 6 hours with apple wood, then into the curing chamber for drying. Should take about 3-4 weeks.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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