Sunday, October 27, 2013

Pig Too!

The second ham is up, and this time we tried our brand-new smoker on it. 
 Its a hot smoker, which isn't _really_ the right tool for the job; the bit we've cut so far has lost that lovely red color and looks more like cooked pork.  Might have to smoke it at a lower temperature next time, but the start on the lowest setting wasn't making any smoke.  Still, it tastes great - here with a bit of homemade sourdough, from the starter that Monet gave us - thanks Monet!

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