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Old February 25, 2013, 11:59 AM   #11
Wild Bill Bucks
Senior Member
Join Date: December 28, 2005
Location: Southeastern Oklahoma, Next door to Sasquatch
Posts: 1,266
If you like a really smokey flavor, I have a tall smoker that will hang about a 30 lb porker perfectly. 200 degrees for about 12 hours, basted about every 2 hours with your favorite spices.

For a little less smokey flavor, piglets (under 15 lbs), my favorite is to, cut small holes in the meaty places, and stick a piece of Bell Pepper, Onion, Garlic, in the holes, in as many places as possible. salt, pepper, and hand smear a jar of strawberry jelly over the meat, and place into the smoker for about 2 hours. Take the piglet out, and place it in an aluminum roaster pan. Coat the little porker with some onion soup, cover with foil, and replace in the smoker for about 10 more hours, at 200 degrees.

Meat will be "Fall off the Bone tender" and you won't believe the way it tastes.

In my humble opinion, anything over 80 lbs to 100 lbs is better cooked in the ground, Native style. Anything over 150 lbs should be sent to "Swamp People" show, for alligator bait.
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