Little Piggys

Buckhunter1955

Active Member
Messages
781
Pigs in the Vineyard, they gotta go!

Little Pigs.jpg
 
The little ones are the best. 60 lbs. live weight, after I gut and skin them I lop off their heads and cut them in half right down the backbone, then stuff whole garlic cloves in the bigger muscles, salt and pepper and put them on the Webber.
 
The little ones are the best. 60 lbs. live weight, after I gut and skin them I lop off their heads and cut them in half right down the backbone, then stuff whole garlic cloves in the bigger muscles, salt and pepper and put them on the Webber.
Dude that sounds delicious
 
The little ones are the best. 60 lbs. live weight, after I gut and skin them I lop off their heads and cut them in half right down the backbone, then stuff whole garlic cloves in the bigger muscles, salt and pepper and put them on the Webber.
Great jalapeno-cheddar sausage too!
 
When people say that you can't eat the big ones, is it because they are too tough to eat, or do they taste extremely strong?
 
When people say that you can't eat the big ones, is it because they are too tough to eat, or do they taste extremely strong?
I think that is a little bit of both. I've killed pigs out of alfalfa fields that taste horrible. Now, I just make sausage out of the entire pig when I am lucky enough to kill one.
 

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