Page 1 of 1
Pigs Cheeks this weekend
Posted:
21 Nov 2012, 09:05
by CyderPig
I have just boned out a pigs head I was given and trimmed out the cheeks.
I am going to rub with mustard and rub with Killer Hog, and treat them just like pulled pork.
Has anyone else cooked these on the smoker?
Cheers
Simon
Re: Pigs Cheeks this weekend
Posted:
21 Nov 2012, 10:16
by keith157
No but take care, from memory they are chunks of piggie with not a lot of internal connective tissue so may not pull as well as shoulder meat. Maybe brining or injecting would add to their moisture content.
Re: Pigs Cheeks this weekend
Posted:
21 Nov 2012, 12:48
by CyderPig
I am going to cook them fat side up on a ridged tinfoil tray with holes in it so that the fat renders down through the meat, but still gets full smoke.
Simon
Re: Pigs Cheeks this weekend
Posted:
21 Nov 2012, 13:32
by keith157
Have fun choosing which one to cook on