SMOKE

HOUSe

deli

HAM I AM
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Farmhouse Ham wet cured and smoked for 10 hours over live oak charcoal with hickory and applewood

TURKEY TURKEY
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Herb rubbed and roasted All Natural Turkey Breast.

TEXAS PASTRAMI
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Brisket wet cured for 30 days then rubbed and smoked for over 12 hours with live oak charcoal, hickory and applewood.

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