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Message
Need OB cooking advice for year old wild hog
Posted on 12/5/13 at 10:45 am
Posted on 12/5/13 at 10:45 am
I have it cut into 7 different parts: 2 Hams, 2 Shoulders, 2 ribs, and tenderloin. I am going to smoke a piece on my BGE this weekend and need to pull it out tonight and start soaking it to purge the blood. What piece should I do first and how should I go about preparing it? I am going to brine it over night friday night.
2
Posted on 12/5/13 at 10:54 am to colorchangintiger
quote:probably a good idea all the way around in life
pull it out tonight
Posted on 12/5/13 at 11:08 am to colorchangintiger
weight?
how much fat was left on the meat?
how much fat was left on the meat?
Posted on 12/5/13 at 4:36 pm to Bleeding purple
well I felt helpful.
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