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In Reply to: Whole hog help posted by Kevin T on June 06, 2008 at 06:45:13:
I'd inject.....cook it cavity up @ 225 for 1 1/4 hour for every 10 Lbs of weight until the hams got to 190. Foil under the spine and inside cavity to deflect heat from the loin.
Others may wrap the entire hog in foil. I have tried that with good results but I just don't like that stewed flavor.
Cavity down makes a better presentation but not better meat. Why let all the juices run out while cooking???