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Bourbon Smoked Black Peppercorns
These black peppercorns have been soaked in bourbon for 24-48 hours and then smoked for 3 hours over cherry wood, giving them a wonderful smoky bourbon-type finish. They are fabulous as a rub combined with salt for steaks and burgers, and are a wonderful addition to a rich mac & cheese, roasted potatoes, and in BBQ sauces.