Reply to "FE100 and a Whole Hog"

Former Member

I forgot to take one real important picture, after splitting the skin down the backbone and peeling it back to see all the perfectly done meat. Too busy picking pig & eating. I cooked it to 200 degrees in the rear quarters.

Most hog hanging devices have spikes to impale through at several points. I should have had another spike at the back end of the rack, but one held the pig firmly. I've seen a pig pool at the bottom of a big W'ham pit at MIM a few years back. Kinda messed up the other pigs still hanging on the carosel when that one fell down.

Wonder if a deboned, rolled hog would count in whole hog???

11/27/0411:42 AM

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