First we scored the breast meat on the "fat" side. We then hung them and smoked them for three hours-Our master chef, Bill had a awesome salt mixture that I rubbed generously all over each breast and in the walk-in they went for 4 hours-rinse then hang for 7 days-we can't wait to try them!
First we scored the breast meat on the "fat" side. We then hung them and smoked them for three hours-Our master chef, Bill had a awesome salt mixture that I rubbed generously all over each breast and in the walk-in they went for 4 hours-rinse then hang for 7 days-we can't wait to try them!
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