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Hobbies & Interests
Hunting & Fishing
St Patricks Day Pig.
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<blockquote data-quote="swampratt" data-source="post: 2970109" data-attributes="member: 15054"><p>You do not need to hang the hams.</p><p>And stick the back straps on the smoker for an hour then into the pressure cooker for 90 minutes and let cool naturally.</p><p></p><p>Remove the lid and have some excellent pulled pork back straps..or front shoulders.. they work just as well.. in fact that is the quick way to do a deer front shoulder.. bone in.. no meat lost.</p><p>NO pressure cooker!</p><p>Then after the smoke bath double wrap in foil add some sauce and cook at 225F or so for about 5 hours,,, fall off the bone.</p><p></p><p>I ate backstrap that I cut into pork chops the day I shot my hog.. yea it was a bit tough.</p><p></p><p>But my buddies wife made store pork chops the other day and mine were more tender.. man i wished I had some water to get them down.</p></blockquote><p></p>
[QUOTE="swampratt, post: 2970109, member: 15054"] You do not need to hang the hams. And stick the back straps on the smoker for an hour then into the pressure cooker for 90 minutes and let cool naturally. Remove the lid and have some excellent pulled pork back straps..or front shoulders.. they work just as well.. in fact that is the quick way to do a deer front shoulder.. bone in.. no meat lost. NO pressure cooker! Then after the smoke bath double wrap in foil add some sauce and cook at 225F or so for about 5 hours,,, fall off the bone. I ate backstrap that I cut into pork chops the day I shot my hog.. yea it was a bit tough. But my buddies wife made store pork chops the other day and mine were more tender.. man i wished I had some water to get them down. [/QUOTE]
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