Spotlite
Resident Homesteader
Slow growers end up like this when they reach 100lbs but these two got attacked by dogs. Split one to smoke and quartered the other for the crockpot for my wife.
Been wet aging at 34 degrees - walk in cooler, not the ice chest. (Wet aging - these were wrapped in Saran Wrap after meat chilled down, roughly 12 hours after being in cooler)
Will make the brine today. When the brine chills down the pigs go in Friday morning and on the smoker Saturday morning.
Been wet aging at 34 degrees - walk in cooler, not the ice chest. (Wet aging - these were wrapped in Saran Wrap after meat chilled down, roughly 12 hours after being in cooler)
Will make the brine today. When the brine chills down the pigs go in Friday morning and on the smoker Saturday morning.