My Fourth Hog & And My Best One So Far

[cid79]

WP_20130703_006.jpg

• cid79
• Jul 8, 2013

WP_20130703_009.jpg

• cid79
• Jul 8, 2013

WP_20130703_011 - Copy.jpg

• cid79
• Jul 8, 2013

WP_20130704_005.jpg

• cid79
• Jul 8, 2013

WP_20130704_016.jpg

• cid79
• Jul 8, 2013

WP_20130704_014.jpg

• cid79
• Jul 8, 2013

WP_20130704_021.jpg

• cid79
• Jul 8, 2013

V__F25D.jpg

• cid79
• Jul 8, 2013

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.

 

[Bearcarver]

Nice Job Cid!!!

Mighty Tasty!!!

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

Bear

 

[dirtsailor2003]

Great job! Looks like it was tasty!

 

[seenred]

Looks great!  Nice going!

Red

 

[cid79]

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

 

[link]

That looks fantastic! Nice job.

 

[mdboatbum]

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.

 

[cid79]

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.