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Started By
Message
re: Whole Pig
Posted on 11/12/13 at 4:24 pm to Trout Bandit
Posted on 11/12/13 at 4:24 pm to Trout Bandit
quote:
Screw injecting it yourself.
It really is a pain in the arse. Does Decuir's sell fresh?
And you can foil the ears, snout and feet if you want for presentation. I use two meat thermometers. One in the ham and one in the shoulder... 50 lb. pig cooked at 230-250 might take 6 hours but probably less. Maybe. I cooked a 40 pounder in in less than 5. It's easy.
I think I'll cook another one soon TB and MB.
This post was edited on 11/12/13 at 4:27 pm
2
Posted on 11/12/13 at 4:32 pm to pooponsaban
quote:
Does Decuir's sell fresh?
I don't know but if I knew that they did, I'd make sure Martini ate some crow for being wrong.
Posted on 11/12/13 at 4:36 pm to pooponsaban
quote:
I think I'll cook another one soon TB and MB.
Hell you may as well get the use out of my Cajun Micro while you have it.
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