SMOKE
HOUSe
deli
HAM I AM
Farmhouse Ham wet cured and smoked for 10 hours over live oak charcoal with hickory and applewood
TURKEY TURKEY
Herb rubbed and roasted All Natural Turkey Breast.
TEXAS PASTRAMI
Brisket wet cured for 30 days then rubbed and smoked for over 12 hours with live oak charcoal, hickory and applewood.