-   Q-talk (
-   -   Pig Prep (

Mrdeville 09-01-2013 12:13 PM

Pig Prep
1 Attachment(s)
I am prepping my pig to go on the smoker soon. I think I may have cut it wrong.
I cut it down the middle on both sides because it was easier for me. Is there a wrong way? I am thinking the tenderloins will be too exposed and dry out. Therefore, I plan to stuff them with Italian sausage and or bacon. What do you guys think? Thanks!

jeffturnerjr 09-01-2013 12:16 PM

Your cut in the middle looks a little different than one's I've seen cut. But i have never done a hog. Rod, winner on BBQ Pitmasters, stuffed his with bacon, butter, and sausage. I don't think you could ever go wrong with that kind of stuffing! :mrgreen:

Diesel Dave 09-01-2013 01:27 PM

^^^ yup what he said

All times are GMT -5. The time now is 09:31 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.