cooking two pigs need temps
- Thread starter Bruce B
- Start date
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If you have answers, please help by responding to the unanswered posts.
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jminion1
Sous Chef
I would inject before cooking, here is Chris Lilly's pork injection recipe need to increase of course, this was for one shoulder.
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
I cook hogs on thier back and inject again about half way through the cook.
Jim
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
I cook hogs on thier back and inject again about half way through the cook.
Jim
john a
Executive Chef
Bruce B said:
Oh no, not again; the last time I picked up on one of you're posts like this we were deleted.
Pigs On The Wing BBQ
Master Chef
I don't do the inject thing. I like the flavor of a hog cooked direct over coals. That sizzle of the fat on the fire. I can get a 110 pounder done in about 12 or so hours, but I tend to do whole hog on the high side of heat. 300-325 F Your mileage may vary. Please pass the pig skin!
I can get a 110 pounder done in about 12 or so hours, but I tend to do whole hog on the high side of heat. 300-325 F Your mileage may vary. Please pass the pig skin!
