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Old 07-31-2009 | 03:42 PM
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The Rev
Boone & Crockett
 
Joined: May 2005
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From: Burleson Texas
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Originally Posted by SWThomas
Yeah, that big boy was really tough. Like rubber.

Do you grind anything in to your hog meat? Like spices?

That's why I only harvest pigs under a hundred pounds. Those are great for the pit, or quarter them up for smaller bar-b-que's. I leave the large pigs for my buddy Rowel..
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