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We are having a debate here..
Define "Curing"
Ham is cured, Bacon is cured? But why must they be refrigerated?
Country ham and Bacon are "Cured" and they do not?
Please elaborate?!?
We are planning to make some smoked sausages with pork and deer.
Should the smoking cook the meat or just flavor it?
Either way.. Should a cure be used?
We plan to cook a hog for Halloween. I have never cooked a wild boar and have never cooked a whole hog without the skin on and also have not used my cooker yet.
Yes! a few reasons to be a little nervous right?
We decided to go get a 60lb boar and cook it this weekend for a little test run before...
Ok Wild Boar it is.
We cook a whole TAME pig at least once a year, I scald and scrape them and in the past cooked them in a concrete block pit. The skin and fat seem to make a barrier that keeps the meat moist and tender.
Now I have my cooker and want to use it.
This boar is 150 lbs +, and...
We're cooking a whole hog Halloween. I have access to a wild boar or a tame hog. I am cooking
It on my side firebox, I have posted pics of it previously... If that matters.
Which hog is better?
Also will a wild hog scrape as easy?
I am now mobile! A little paint and she's about ready!
I still have some room behind the cooker... Firewood storage? Propane burners? Dry storage box...?
I need some opinions .... What would you add?