Coldholler
Full Fledged Farker
- Joined
- Sep 3, 2011
- Location
- Jackson...
Hi brethren - I am de-hairing a little pig later this week - it's about 55 pounds so I have some options.
I can lower is one half at a time into scalding 140 degree water, and pour it over parts I can't get into the pot. Then scrape. I've never done that though. How long would it take? Does it come easy off of the ears and face?
I have a big propane leaf burner (300,000 BTUs). I could burn it off and am not afraid of the smell, but two things - one, I'm going to cook "racer style" - will it discolor or damage the presentation? Two, I learned here a long time ago that meat absorbs smoke best between 40 and 140 degrees or so, that's when the smoke ring occurs. Even if I'm careful not to overly cook the skin with the burner, will that effect smoke absorption? Seems like it could.
Third, I don't have a 22 or small caliber option on hand right now. Will a 12g slug completely destroy the head if I shoot down, between the eyes before we hoist and bleed it? Unrelated question but timely.
I've smoked many whole hogs big and small, but I've only ever killed and prepped one long-haired one that I just skinned and butterflied, and I don't want to do that this time.
Thank you!
I can lower is one half at a time into scalding 140 degree water, and pour it over parts I can't get into the pot. Then scrape. I've never done that though. How long would it take? Does it come easy off of the ears and face?
I have a big propane leaf burner (300,000 BTUs). I could burn it off and am not afraid of the smell, but two things - one, I'm going to cook "racer style" - will it discolor or damage the presentation? Two, I learned here a long time ago that meat absorbs smoke best between 40 and 140 degrees or so, that's when the smoke ring occurs. Even if I'm careful not to overly cook the skin with the burner, will that effect smoke absorption? Seems like it could.
Third, I don't have a 22 or small caliber option on hand right now. Will a 12g slug completely destroy the head if I shoot down, between the eyes before we hoist and bleed it? Unrelated question but timely.
I've smoked many whole hogs big and small, but I've only ever killed and prepped one long-haired one that I just skinned and butterflied, and I don't want to do that this time.
Thank you!