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looking for some suggestions on pigs head.

post #1 of 4
Thread Starter 
A friend of mine is a butcher and he decided to lay down a challenge so to speak and asked if I could smoke a pigs head for him. I'm thinking it really shouldn't be all the different then other large pieces of pork, but none the less any tips,tricks, or ideas would be helpful.
Thanks
post #2 of 4


Smoke it till tender, then make hog head cheese out of it......

post #3 of 4

Hears a few ideas. Also Barbacoa style in a pit would work. Give the nose to tail forum a peruse.

 

http://www.smokingmeatforums.com/t/239279/a-pigs-nose-to-tale-head-cheese

 

http://www.smokingmeatforums.com/t/147881/pigs-head-roasted

post #4 of 4

Pigs head, who ever heard of such a thing? LOL

 

Envision drawing a cross from left ear to the right eye and from the right ear to the left eye. Where they intersect, drill a hole through the skull, and insert a temp probe into the brain. Set cooker temp at  300+ø. When the it reaches 200ø to 205ø and the skin is making good cracklings, it’s done.

 

Whole Rotisserie Hog + Cooks Reward - Q/view

 

Enjoy,

 

T

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