First Whole hog

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Uncle Bubba

Executive Chef
Joined
Feb 11, 2005
Messages
2,689
Location
Boardman, Ohio
Cooked my first whole hog(41 lbs) a few weeks ago and am just getting around to posting the pics. Came out really good but I'm not a fan. Too much waste for me and my wallet. If someone else wants to pay..I might do it again. I prefer to do shoulders and ribs. Cheek meat was tremendous. I injected shoulder and hams and rubbed everything with...well nevermind. ;)

 
Nice pig. Looks like the back bone was split.
Was there any dryness to the meat?
Assuming you cooked with wood, the color was light. Mine come out near black. So, how long was your cook to get the nice color?
 
Rag said:
Nice pig. Looks like the back bone was split.
Was there any dryness to the meat?
Assuming you cooked with wood, the color was light. Mine come out near black. So, how long was your cook to get the nice color?

Mine was a suburban pig.

Mixed wood and charcoal. Meat was moist. Like I said though...I injected to tenderize, flavorize, moisturize, drankalotofbeerize... :roll:
 
Uncle Bubba said:
[quote="Captain Morgan":1bkzc59m]great color! Was the skin edible?

I didn't do anything with the skin figuring it was going to be rubbery.[/quote:1bkzc59m]

Say it aint so :roll: Dude! see my video pork shoulder posting later today.
The skin was fantastic
The pig looks fine UB
 
Rag said:
Nice pig. Looks like the back bone was split.
Was there any dryness to the meat?
Assuming you cooked with wood, the color was light. Mine come out near black. So, how long was your cook to get the nice color?

Let's try to keep politics out of the discussion, OK?
 

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