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  1. twinfallsid

    This Week's Project:::: Now Bacon!

    Hi Steve - I drove 1/2 hour back to the butcher, and my pig wasn't dead yet!   So no liver & heart today.  I have been looking at liver pate recipes, it seems shallots, cognac and truffle oil are the things that make pate excellent. Next stop, WalMart to get some pint and 1/2 pint canning...
  2. twinfallsid

    This Week's Project:::: Now Bacon!

    I started this week's smoker project today with $100.  Here is my smoker's next victim, Porkula: This fine Hampshire hog will donate 1/2 of herself to the smoker arts, and other culinary arts at my place. This evening, its back to the butcher to pick up the liver and heart, the rest will be...
  3. Porkula.jpg

    Porkula.jpg

    • twinfallsid
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  4. Porkula.jpg

    Porkula.jpg

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  5. twinfallsid

    Half Hog - How to Cut??

    Pops, Thank you for your help.  I could not have written clear instructions for the butcher without you.  Here they are, please suggest any changes.  Cheers! Greg HOG CUTTING INSTRUCTIONS Package and freeze in quantities for two or three people. DO NOT FREEZE these parts, just refrigerate...
  6. twinfallsid

    Half Hog - How to Cut??

    Thank you Pops, and everyone else.  I sure do appreciate it.
  7. twinfallsid

    Half Hog - How to Cut??

    Please add any suggestions you may have, thanks! Here is my start on the instructions to the butcher: Pig Parts Package and freeze in quantities for two or three people. Do not freeze, just refrigerate: Head Side for bacon Hocks Fat – I will render to lard at home I have my own smoker...
  8. twinfallsid

    Half Hog - How to Cut??

    A local farmer put an ad on craigslist for a few Hampshire hogs.  I called him and asked if anyone else was inquiring about getting only 1/2.  He said he would split the one he and his wife were going to keep. So now I've got a 1/2 hog in the pipeline. Farmer said the hog should dress out to...
  9. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    The BBQ went very well. About 70 adults showed up and who knows how many kids. We ate 5-1/2 of the butts. They were cooked for 25 hours at 185-195F. They were falling apart. The probe thermo showed only 172F meat temp when I started shredding & serving. I had taken one roast out for...
  10. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    I pulled one of the butts to check it out for lunch. My buddy came over to "help". It was so soft when I picked it off the grid, it seemed like it was going to fall apart. The meat basically shredded as I was slicing it for a few sandwiches. I got no complaints.
  11. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    Because I'm cooking them at 185 to 195, that's why I'm turning it down a tad from 198.
  12. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    After 17 hours, the probe in the biggest butt is at 163F. The party starts in 7-1/2 hours. Smoker temp has creeped up to 198F, I think I'll turn it down a tad. I'm pulling one of them for proper testing at lunch.
  13. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    Close-up photos: .... ..
  14. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    Here are some photos after 14 hours. ..... ...
  15. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    I've used this rub before, but in a different way. Usually its 50% salt & 50% sugar, I reduced the salt this time to 1/3rd. I usually pack this rub on very thickly and pack the meat closely in a very large pot. Then carefully pour water to cover the meat, and let it soak for 24 hours in the...
  16. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    When I started, I put a steam table tray full of hot water in there, on the bottom shelf, drying out is not a problem. I checked it a 5am, its looking pretty good. More photos after daylight.
  17. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    The BIG BBQ is Friday, starting at 5pm. See: http://www.otf-21.org/party.html Perhaps 150 people, don't know for sure how many.
  18. twinfallsid

    105 lbs Butt @ 190F - 24hrs

    I put 10 pork shoulder butts in at 4pm. The rub was 4 lbs of dark brown sugar (9 cups) 4-1/2 cups of kosher salt 1/2 cup ground black pepper 1/4 cup garlic powder Mixed thourouly Rubbed it on all the meat surfaces, and wiped off excess. The temp is running between 188 to 195 I started using...
  19. twinfallsid

    Chickens inside of a whole pig?

    In Arabic countries there is a feast made with all sorts of animals stuffed into ever larger animals, from chicken to goat, ending up with a camel. Now that's a Feast! Is hump better when its sliced, or pulled?
  20. twinfallsid

    Smoking Pork at 190F to 195F ???

    Everyone seems to like wrapping a smoked hunk in foil and letting it rest a few hours. I've never done that. For next week's party, I could smoke/cook them at 190F until the probe in the biggest hunk reads 175F, then wrap them and let them hold at a lower temp for several hours, maybe turn...
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