Posted By: TexFlip
Table Fare - 11/06/14 03:30 PM
We eat what we kill around here and the quicker it can get in my belly, the better. Shot a 90lb pig a few days ago and quartered him up. Got him home yesterday and got the meat cleaned and vac sealed and fired up the smoker. Wrapped a loin in bacon weave, stuffed it with boudin and let the misquite do the rest.