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Compart Duroc PIT Ham
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dstearn
Posts: 1,702
Smoked with Cherry Wood and Glazed using Malcom Reeds Recipe. It was a big hit and there were plenty of leftovers.
Comments
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One thing I learned, I should have set the grate temp at 275 from the start as it took longer to get the internal temp to 140. Still was moist and I will be vacuum sealing some this week to freeze.
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Even the leftovers are good. Vac sealing and freezing the rest.
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