VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1]2345678910 ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 16:49:29 03/18/03 Tue
Author: scotty J
Author Host/IP: CPE0040f42b5f00-CM014300015454.cpe.net.cable.rogers.com / 24.42.165.99
Subject: Re: Pork Leg
In reply to: Barry 's message, "Pork Leg" on 13:40:14 03/18/03 Tue

Hey Barry

The leg of a pig is less fatty so your temp sould be 165 inside.

where is the shoulder (more fat) you should go for 195 inside.

that way you get pulled pork with the shoulder.

But the legs will work out fine for that price. Just carve thin ..........good luck

scotty J

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.