Mule's triple smoked ham

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themule69

Epic Pitmaster
Original poster
I started out with 2 fully cooked and smoked hams. I put them in the MES40 with the AMNPS filled with Pitmaster blend dust. No heat from the MES40. I let that go overnight then wrapped it and let it rest in the fridge for 2 days. Then into the MES40 with 1 row of Pitmaster dust. I took them to 140 then wrapped again for 1 hour.
Happy smoken.
David
 
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