Tut-T-Que
Knows what a fatty is.
Hog!Doin my first hog and jus wanna make sure im doin it right. a couple questions id like to know if someone would be able to answer for me. first im doin a job for 90 people. plan on getting a 120 lb pig. should i get an extra butt or two to make sure i have enough meat? Second, is there any special way to clean the hog? it will be gutted and all that mess, i heard something about rubbing vinegar on the inside of the cavity because it helps get the bone dust off the meat the best? would that be true or just hosing is down and cleaning with water be just as efficient? im sure i can cook the hog, i figure its like anything else ive ever smoked. low n slow, and let it do its thing.. the skin is my big question. i have a reverse flow smoker. will the skin turn into pork rinds by the end of the cook or is there something i can do to turn it into pork rinds/chicharones? i see most times the skin is jus pulled n discarded. any and al advice is greatly appreciated. i will show pics this weekend before during and after the event. thanks guys
