<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Derum:
I'm going to give the Tasso Ham recipe a shot in Michael Ruhlmans Charcuterie book. Any suggestions on which kind of wood to use for the smoking process? </div></BLOCKQUOTE>
Well, if you want to be authentic then it's pecan all the way.
