pittmab Posted May 26, 2022 Share Posted May 26, 2022 (edited) Simple brine overnight, rubbed with jerk seasoning and then on the Kamander and smoked with cherry wood for around 3.25 hours at 107C, give or take then finished it over the flame to try and crisp up the skin a little. Turned out pretty good for a first attempt. Tasted almost ham/gammon like, really tender and juicy and only a couple of quid from Tesco. Edited May 26, 2022 by pittmab Add pic 2 Quote Link to comment Share on other sites More sharing options...
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