Quote:
Originally Posted by HBMTN
Maybe so if you are cooking it to safe eating temperatures and going balistic on it with a big a$$ cleaver but if you cook it to 190* plus where it will pull you won't see that kind of yield. Weigh it sometime before and after and you will be surprised.
|
that was a quote from previuos post, not me as the the hawg meat I cook gets me about 55%, and thats been injected, I need the name on where to get the 75% producing hawgs!!!
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
|
