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Re: hams

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Posted by rcflats on January 21, 2012 at 16:52:59:

In Reply to: hams posted by Ol Dan on January 21, 2012 at 09:47:20:

Old dan, the ham is cooking right now on a wsm. Did a light salt and maple sugar injection with our competition pork rub that i rinsed off after 18 hours. I can't wait to taste this particular heritage breed pork. About an hour to go.

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