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Adam G
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« on: March 02, 2017, 07:54:21 am » |
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Hey Parker this is very cool that y’all still do this nowadays. I’ve heard stories from my Dad and uncle about doing this but I have never done it. I would like to one of these days to show my son.
We made rotisserie a few years ago and cooked some small hogs like that over an open fire. Ill dig up some pictures and start another post about it. Some turned out great and some were tuff. It seems like the small boars (less than 100 lbs) are always better. Or maybe it was just coincidence. What’s your opinion on that? Also, do you feel like the meat is any better certain times of the year? When you’re keeping pork chops how do you chose what hog to keep the chops from when processing more than one?
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