Whole hog smoker

Discussion in 'Food/Cooking/Recipes' started by Nicholas909, Jun 13, 2017.

  1. Nicholas909

    Nicholas909 Suns out, Guns Out

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    So the pig was hanging at 52lbs total meat removed after smoking was 25 1/4lbs.
    I forgot to score & salt the skin. So the skin came out more like Raw Hide then Crackle. I also think I could of removed a little more fat form it.
    The sun reflecting off of the tin roof was insane, So I'm going to replace it with 14 gauge sheet metal add handles & cut it in half.
    All in all The smoker worked great & it was easy to get it to temp & maintaining a desired temp. I think I would like to add a spit to it in the future.....
     
  2. Eric pecan

    Eric pecan Member

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    Wow ! 25 lbs of pulled pork sandwich for the family and your guest.
    Try to use a needle tenderizer on the pig skin and oil it every hour to make the skin crispy. other people use salt or soy oil combination to make it shiny and crispy like the asian lechon.
    Just curious , does the meat still juicy after smoking it that long.
     

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