Guess What's Smoking?
- Thread starter Pork Belly
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DivotMaker
New member
I don't have any idea, Brian! But, knowing you, it's probably something like Yak shoulder, bear butt, or some other exotic meat! lol! Can't wait to hear! ;D
Pork Belly
Moderator
It's been going 7 hours it's up to 237 IT but not tender enough so I sealed it back up and am letting it cook some more. I had it skin-side down in the first picture.
There is lots of good meat on a head. The tastiest bits are the muscle group that controls the eye movement. They are basted in layers of rendered fat while it cooks.
There is lots of good meat on a head. The tastiest bits are the muscle group that controls the eye movement. They are basted in layers of rendered fat while it cooks.
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bigbassnutt
New member
Now that is an interesting smoke!
Pork Belly
Moderator
Pork Belly
Moderator
Here is the break down, The small ball of meat is the most tender bite on a hog it is the muscle group that controls the eye movement. The other picture shows the breakdown. from left to right, fat, bone, skin for tog treats, meat.
That was half a hog head, from this years pig we put in the freezer. It's not a lot of meat about 2.5 pounds, but it is a matter of not wasting anything from what you kill. Give it a try if you have the opportunity.
That was half a hog head, from this years pig we put in the freezer. It's not a lot of meat about 2.5 pounds, but it is a matter of not wasting anything from what you kill. Give it a try if you have the opportunity.
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Pork Belly
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DivotMaker
New member
Woo Pig Sooie!! ;D
Pork Belly
Moderator
Had two meals from this today. For breakfast the jowls, sliced thick, lightly flowered then seared in a hot skillet. For dinner, I chopped the tongue and assorted meat for tacos.
Great smoke flavor, 6 oz of sugar maple, 3 hours at 175, 9 hours at 250.
Great smoke flavor, 6 oz of sugar maple, 3 hours at 175, 9 hours at 250.
Pork Belly
Moderator
Walt next crayfish season you bring the mudbugs and I will smoke an equal amount of hog, now that's a party.
Pork Belly
Moderator
It was crisp. I should have taken a picture of the bottom side, the bark was amazing.
OFFSHORE GINGER
New member
Following this very close ............because the head offers very good meat , and not to mention that i have a friend of a friend..... who uses nothing but the head for his Mex - restaurant .............Pork Belly said:
OFFSHORE GINGER
New member
PB just curious what prep / time...... actually is involved when doing a head , and do I need to remove anything prior to smoking it and can you suggest a cook time overall , and what wood did you like the best ?
Pork Belly
Moderator
The head in those pictures was skinned at slaughter then sawed in half. I cross hatched it about 1/4 inch deep and seasoned it with salt and pepper. The second head I smoked started whole with the hair on. I scalded it with boiling water, then scraped off all the hair. I cut off the ears and seared them over my gas stove to remove the majority of the hair (smoked for dog treats). That head was left whole and scored cross hatch and rubbed with Memphis Dust. The third and fourth heads were done together in my #3. I seared them with a propane torch then scraped the hair and rinsed them thoroughly. Both heads were placed on the same shelf, nose up with no cross hatch or seasoning. all smokes were at 250 (I think), they went for 8, 10 & 12 hours. I think a whole head cross hatched for 10 hours was just about perfect.
OFFSHORE GINGER
New member
PB , when you mention cross hatch are you just scoring the surface of the head ?
Pork Belly
Moderator
No I go through all layers of the skin and just into the fat slightly.
