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My Fourth Hog & And My Best One So Far

post #1 of 8
Thread Starter 






















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!!




post #3 of 8

Great job! Looks like it was tasty!

post #4 of 8

Looks great!  Nice going!



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.



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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