Cool, brings back a lot of memories of the big family hog-killin's when I was growing up. We processed three wild hogs last week that my son and I brought back from a hunting trip. I don't scald and scrape them, though, just skin 'em. Made a bunch of sausage Sunday from the trimmings.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: