Ok folks... Stop mining for nose gold and pay attention here.......
You have eaten your ultimate Turkey now it's time to turn your attention to porky...
Been in the planning for a long time and finally decided I am going to do a trial run.
BBQ class on the 23 December at Buller bar Buenos Aires
What am I talking about?? Ultimate pig?? Whats that??
Disclaimer*** Make sure you old timers have taken your heart pills before reading further......
A whole pig "Snout to tail" Made into bacon ,smoked,blasted with flame to crisp the skin then basted with smoked apple, jalapeño and peaches......
Going to use Meathead recipe for the bacon but would like some input from you folks here.
I am using a medium size pit so it will be about a 40lb (18kilos) to fit in the pit.
10 days in the brine? Inject brine into the hams? Give the pig a labotomy?
Whadda think? Sound ok?
Bacon pig with crispy skin and smoked sauces on the side??
You have eaten your ultimate Turkey now it's time to turn your attention to porky...
Been in the planning for a long time and finally decided I am going to do a trial run.
BBQ class on the 23 December at Buller bar Buenos Aires
What am I talking about?? Ultimate pig?? Whats that??
Disclaimer*** Make sure you old timers have taken your heart pills before reading further......
A whole pig "Snout to tail" Made into bacon ,smoked,blasted with flame to crisp the skin then basted with smoked apple, jalapeño and peaches......
Going to use Meathead recipe for the bacon but would like some input from you folks here.
I am using a medium size pit so it will be about a 40lb (18kilos) to fit in the pit.
10 days in the brine? Inject brine into the hams? Give the pig a labotomy?
Whadda think? Sound ok?
Bacon pig with crispy skin and smoked sauces on the side??
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