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My Fourth Hog & And My Best One So Far

post #1 of 8
Thread Starter 

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Derek and Mr. Gephart to the right and myself to the left, standing in front of the hog.

 

Here is the hog that my friend Derrik (white shirt), and I (black shirt) did for the Fourth of July part on Cedar lake, we injected with a delicious brine I made it and seasoned it around 10 pm Wednesday night, and put it on at midnight, kept the roaster steady at around 235° - 245° for 12 hours let it rest for another hour and started to cut it up at 1 pm on the fourth and served it at 2 pm, we had so many complements from people, with us is Mr. Gephart, he was a butcher in his younger days showing us some tricks for cutting it up.


Edited by Cid79 - 7/8/13 at 8:39am
post #2 of 8

Nice Job Cid!!!

 

Mighty Tasty!!!

 

 

Your smoker looks very much like the one my Son made!!

 

 

Bear

post #3 of 8

Great job! Looks like it was tasty!

post #4 of 8

Looks great!  Nice going!

 

Red

post #5 of 8
Thread Starter 

Thanks everyone, it was very delicious.

 

As far as the roaster goes, it was burrowed, from a guy in Fort Wayne IN, I am currently looking at purchasing one on a trailer though for the future.

 

Cid

post #6 of 8
That looks fantastic! Nice job.
post #7 of 8

That's one voluptuous looking piggy!!! Did you have to do anything to protect the meat since you removed the skin? Looks like it turned out perfectly.

post #8 of 8
Thread Starter 

All we did was injected it with a brine that I made, and we put a generous amount rub on the inside of the hog and the outside, it crusted up real nice and sealed the juices in, it was by far the juiciest hog I have ever had.

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