Thread: Pig Prep
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Unread 09-01-2013, 12:13 PM   #1
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Arrow Pig Prep

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!
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Shirley Smoker , 22.5" Weber Kettle,Thermapen, Thermapop, Timestick
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