First time trying to make pulled ham, smoked till internal temperature reached 165f now mustard, brown sugar and juice glazed wrapped tightly in pan till temp hits 200-210f and shreds apart. The turkey is wet brined overnight and dusted in garlic herb seasoning should be about 2 1/2 - 3 hours on smoker at 300f till ready.
First time trying to make pulled ham, smoked till internal temperature reached 165f now mustard, brown sugar and juice glazed wrapped tightly in pan till temp hits 200-210f and shreds apart. The turkey is wet brined overnight and dusted in garlic herb seasoning should be about 2 1/2 - 3 hours on smoker at 300f till ready. View attachment 1655503View attachment 1655504View attachment 1655505View attachment 1655506
This is quite crazy, although there has been quite ideal conditions. Knows Candy is still not dry enough to bag up.
Anyone have drys longer than 20 days?
I do think I'm gonna have to get one of those wood moisture meters.
Never @WildBill ...... ...you might be pulling a new record.
When my conditions are high humidity I sometimes have problems.......I bought a food dryer.......not a canna one...they are 3 times the price..........
Never @WildBill ...... ...you might be pulling a new record.
When my conditions are high humidity I sometimes have problems.......I bought a food dryer.......not a canna one...they are 3 times the price..........
More of a therapy gotta have something to do still 11 weeks of treatment. The meds are seeming to keep me more tired than anything and that just started last couple of days hoping thats all the side affects I'll have
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.