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Old Yesterday, 06:44 AM   #21
T-Muney
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Join Date: Aug 12 2005
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Quote:
Originally Posted by steverino View Post
I roast the small pigs whole. Dry rub and sear over hot coals. Put them away from the coals and put a pan of water over the coals and cover the Weber kettle. Turn every 30+- minutes. They are done in about 3 hours when no more liquid pours out when you turn them. I use the large sows for sausage and boudain. I give the big boars away.
Thanks I usually give the boars to the vultures.
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