parker49
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« on: April 26, 2018, 01:53:59 pm » |
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Muddy-N-Bloody
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« Reply #2 on: April 26, 2018, 05:38:05 pm » |
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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
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Reuben
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« Reply #3 on: April 26, 2018, 05:56:02 pm » |
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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... A hunting dog is born not made...
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Mike
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« Reply #4 on: April 26, 2018, 07:03:15 pm » |
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Oughta be some fine eatin’!
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joshg223
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« Reply #5 on: April 26, 2018, 07:23:48 pm » |
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I did the same thing few days ago Sent from my iPhone using Tapatalk
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parker49
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« Reply #6 on: April 26, 2018, 07:40:19 pm » |
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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 » |
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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 » |
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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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