Bob In Fla.
Head Chef
Decided to cook a pig (61.4 pounds can't be called a HOG!) instead of competing @ the FBA's Fun Cook and Annual General meeting.
In the cooler, returning home from Mac's Meats in Winter Haven, Fl.
Keeping cool for the ride home!
Legs trimmed so I can close the door.
Trimming up the inside and pulling the membrane off the ribs.
Pig fat can blur a camera lens. :roll:
Injecting with Stump's Hog Injection.
Into the Monster @ 225.
Bowl filled with leftover injection.
End-for-ended it after about 5 hours. The carousel rack sure makes it easy! I am liking the color!
"Plated" and ready to be served!
Nice Hams!
Thanks Stump for all the help. Everybody LOVED the piggy.
In the cooler, returning home from Mac's Meats in Winter Haven, Fl.
Keeping cool for the ride home!
Legs trimmed so I can close the door.
Trimming up the inside and pulling the membrane off the ribs.
Pig fat can blur a camera lens. :roll:
Injecting with Stump's Hog Injection.
Into the Monster @ 225.
Bowl filled with leftover injection.
End-for-ended it after about 5 hours. The carousel rack sure makes it easy! I am liking the color!
"Plated" and ready to be served!
Nice Hams!
Thanks Stump for all the help. Everybody LOVED the piggy.