Hi pops! That's some great information there. Definately more than I already knew, and too much to all take in at once. lol
I do have a question though. I had posted this in another section, but didn't get much of a responce. I'm assuming the lack of responce was because I had it in the wrong section.
A friend has asked me if I would be interested in smoking a whole hog for his daughters wedding. However, he doesn't want it "whole". He just wants pulled pork. I asked him why are you buying a whole hog then? Turns out a friend of there's has given them the hog as a wedding gift.
Now I'm ok with smoking a large cut of meat (butt, beef brisket, etc..). However, my smoker isn't large enough to smoke the whole hog at once, so I would have to have it processed to some degreee. But I have no idea how.
My smoker is 48" long x 19" diameter. Any recommendations? I would be encountering some cuts that I've never smoked before (ham for instance). I'm assuming since this would be "raw", that it would cook as any other large cut of pork?
Thanks to you, or anyone else that wants to jump in and give me some feedback.
Dustin