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Internal temp #7899102 07/13/20 02:47 PM
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Jimbo1 Offline OP
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Smoking a fresh sow hind quarter. What final internal temp should I aim for? TIA

Re: Internal temp [Re: Jimbo1] #7899123 07/13/20 03:13 PM
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feral? I always go 165° minimum on feral pork... smoking a hind quarter, low & slow, I usually take to 180-200° depending on feel & tenderness.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Internal temp [Re: PMK] #7899131 07/13/20 03:19 PM
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Originally Posted by PMK
feral? I always go 165° minimum on feral pork... smoking a hind quarter, low & slow, I usually take to 180-200° depending on feel & tenderness.

Yes, feral. Interweb is all over the place - from 145 to 195. Thanks

Re: Internal temp [Re: Jimbo1] #7899135 07/13/20 03:26 PM
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yep, 145° on domestic is minimum ... 165° for feral (like pork sausage, ribs, chops) is minimum, for something as big as a whole shoulder or hind quarter and smoking, I take it on up to render more of the fat and it is more tender for slicing or pulling.


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Re: Internal temp [Re: PMK] #7899140 07/13/20 03:31 PM
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Originally Posted by PMK
yep, 145° on domestic is minimum ... 165° for feral (like pork sausage, ribs, chops) is minimum, for something as big as a whole shoulder or hind quarter and smoking, I take it on up to render more of the fat and it is more tender for slicing or pulling.

Cool beans. Appreciate the info. Looks like it's going to cooking awhile!

Re: Internal temp [Re: Jimbo1] #7899191 07/13/20 04:35 PM
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Keep your smoking temp low will help it to not dry out.


It's hell eatin em live
Re: Internal temp [Re: Jimbo1] #7902563 07/16/20 01:10 PM
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Because there is usually less fat on wild versus domesticated it will cook faster. Just keep an eye on it.

Re: Internal temp [Re: Jimbo1] #7902837 07/16/20 04:22 PM
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9hrs at 200 got it to 168 degrees. Shrank on the bone so I took it off and wrapped in foil for a couple of hours. Turned out pretty good for my first try. Great taste but very very lean so it was a hair dry.

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