Follow Up Heritage Hog Cook

bikesAndBBQ

A little bit ago I asked how to season a pasture raised heritage hog.  It seemed the consensus was salt and pepper.  I went that route and added some paprika.  Did this at about 320 dome temperature and pulled at 198.  I FTC'd for about an hour. It turned out very good.  Smoking wood was apple and cherry.  Thanks for looking and for the advice.  

lkapigian

Looks like a winner,how big was that , were you please with the results

bikesAndBBQ

It was about 3 pounds. Unfortunately, I don’t think I would buy from this place again. It was really not much better than what I’d get at a grocery store. There were some really good bites. Overall, not worth $8/pound. There is another place I’ve bought ribs from that were clearly better than store bought. I will try a shoulder from them.  

gdenby

Looks b-e-e-e-utiful.

Pasture raised tends to help. But what is in the pasture is what is important for pig flavor. Pigs absorb the fats from what they eat directly into their own fat. A pig that got to eat all the, um, iceberg lettuce and oats it wanted isn't going to taste nearly as nice as one that got to eat acorns, hickories, pecans or walnuts.