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re: Whole Hog in Game Thread (White Beans Too)
Posted on 10/25/14 at 6:18 am to CHEDBALLZ
Posted on 10/25/14 at 6:18 am to CHEDBALLZ
Here it is on the 84" Lang (My Buddies) we going to smoke it at 225 for 4 hours, wrap it in foil and cook to 195ish.
Down the middle of the back where the spine is split we removed the spinal cord then we put a layer of bacon, stick butter and cover that with breakfast sausage. ETA, this is to keep the loin moist.
This post was edited on 10/25/14 at 6:27 am
4
Posted on 10/25/14 at 6:20 am to CHEDBALLZ
quote:
Down the middle of the back where the spine is split we removed the spinal cord then we put a layer of bacon, stick butter and cover that with breakfast sausage.
Posted on 10/25/14 at 6:23 am to CHEDBALLZ
Not much to see here, just a 25 qt pot with 6 lbs of dry beans that I soaked over night in a brine (3 TBS salt to gallon water). I changed out the water this AM and put them back to a boil, when they came to a boil I turned them off. Later on today ill bring them outside to cook them.
Posted on 10/25/14 at 8:10 am to CHEDBALLZ
Nice Clark. Real nice. 
Posted on 10/25/14 at 8:18 am to CHEDBALLZ
Looks good! 
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