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News: HAVE YOU HAD YOUR PORK TODAY?
 
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Author Topic: barhog today  (Read 1108 times)
parker49
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« on: April 26, 2018, 01:53:59 pm »

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parker49
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« Reply #1 on: April 26, 2018, 01:55:15 pm »

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Muddy-N-Bloody
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« Reply #2 on: April 26, 2018, 05:38:05 pm »

Good hog Mr Parker
Y’all got it goin on in the fixing good meat department
Like the set-up
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Thank God for Mama and Daddy and for the whoopings I got that I needed
Reuben
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« Reply #3 on: April 26, 2018, 05:56:02 pm »

That is a perfectly skinned Hog right there...
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Training dogs is not about quantity, it's more about timing, the right situations, and proper guidance...After that it's up to the dog...
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Mike
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« Reply #4 on: April 26, 2018, 07:03:15 pm »

Oughta be some fine eatin’!


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joshg223
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« Reply #5 on: April 26, 2018, 07:23:48 pm »

I did the same thing few days ago


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parker49
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« Reply #6 on: April 26, 2018, 07:40:19 pm »

probably gonna tasso the whole hog cut up .....
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Goose87
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« Reply #7 on: April 28, 2018, 01:24:46 pm »

Larry what’s your process on the Tasso...


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parker49
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« Reply #8 on: April 28, 2018, 06:39:33 pm »

cut meat in chunks or chops ..i use tex joy bbq rub.black pepper,brown sugar, salt, red pepper all mixed up then i coat the meat  heavy let it set in cooler til next day about 24 hours  or so ...then i smoke about 150 degrees for about 5  hours  or so  ......
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parker49
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« Reply #9 on: April 28, 2018, 06:43:29 pm »

  last i made
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RBz_OFFROAD
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« Reply #10 on: April 28, 2018, 09:47:16 pm »

Good deal!
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