Quote:
Originally Posted by omega50
That looks awesome.
Was it under smoke the whole 4 hours? What type?
BTW That is a totally sweet cutting board
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Thanks for your help with it!
I used maple and I am guessing it was under heavy smoke for maybe two hours. I pulled it at 160, but next time I might go 155, even though food rules say 165 for poultry which in this application would have turned it into jerky it would have been so dry. It tasted like a delicious ham more than anything.
My father-in-law made the cutting board. It's a pig on the one end and a turtle on the other
I was gonna pitch it, but the wife intervened. I've now come to kind of like it in a weird way.