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This is normal, I've cooked many whole hogs and I scald them all myself. It's almost impossible to get all of the hair off. Torching it off will not affect the final flavor. Good luck with your cook, makes me want to have another hog roast myself!

USA thanks for the chance at the give away!

I have coated mozzarella with rosemary & thyme before smoking, my family and friends loved it on pizza.

I leave the legs stick out, but cut them short. I allow to rest to allow further cooking and cooling/juice redistributing into the meat. I have several thermometers around my roaster for monitoring temps.

I smoke and sell/trade a lot of eggs my brine consists of 1/8 cup kosher salt, 1/8 cup granulated garlic, 1/8 cup black pepper, 1 gallon cold water, mix and brine in fridge for 12-24 hours, cold smoke for 3-6 hours. Other things can be added for other flavors (hot sauces, onions, etc.). The...

I have cooked many whole hogs, this is how I have done it and had great results. I season as you have mentioned above and sew it shut also. I do not score the skin as I have found it has a tendency to split and fall off, I also found that I do not need to spray as there is plenty of fat that...

Love Everglades Seasonings, and ALL PURPOSE BREADING. I order direct, it was much cheaper than Amazon.

My Grandma and uncles used to use the "float an egg" method, for everything they smoked, but they never had any consistency in final product. different eggs float at different salinity.

WOW, they look great!

I didn't get a response to the email I sent either, rather disappointing.

Did anyone get any of these chips to test?

These get a hot water bath after stuffing, I cook for a half hour at 170 degrees. Sent from my XT1585 using Tapatalk

There was enough to feed five adults, two teenagers, and three kids five to eleven years old, with two full one gallon bags left over for more meals later on. This was fantastic, very moist and tender. Sent from my XT1585 using Tapatalk

Finished pictures. Very interesting, the texture is similar to ground chicken, the taste is like well seasoned smoked fish. Sent from my XT1585 using Tapatalk

31 pounds of potato sausage ready for a hot water bath. 12 pounds of pork shoulder 3 pounds of beef 10 pounds of potatoes 5 pounds of onions 1 pound of mustard seed 2 T. Dry chopped garlic Add To taste, fry test and adjust. Salt Pepper Granulated Onion Granulated garlic​ Stuff. Sent from...

13 pounds of sucker fillets 9 pounds pork shoulder A package of brat season Stuffed and in the smoker Sent from my XT1585 using Tapatalk

After 22.5 hours of total cook time internal was 203, and probe tender, and 4 hours in the cooler for a rest I pulled and plated on fine Minnesota China. Pulled beef, Mac salad, homemade dill pickles, pickled onions and pickled green beans, also some Branston pickle. Sent from my XT1585 using...

Well at 11:00 last night we started to get a lot of little weather systems rolling through with rain and swirling winds, I was having trouble keeping the temperature regulated so I decided to wrap it up and put it in the oven over night. Here is a picture before the wrap, this was after 10 hours...

I used cherry splits. Sent from my XT1585 using Tapatalk

About 4 hours in, using some KBB, cherry and maple splits, smoker running between 225 and 275 degrees, spritzing with apple cranberry juice because that's what was in the fridge. Sent from my XT1585 using Tapatalk