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.

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