I posed this question to a friend but decided to post it here as well. It's been 13 seconds since I sent the email and no answer... Need that instant gratification these days you know...
Anyway, Shot a wild sow last week. She was dressed and hung in the walk in cooler since. She has more fat than any wild hog I have ever seen. I think its because she was pregnant.
I want to rotisserie a ham tonight and am wondering if I should cut the fat layer down to about a half inch. I think it will cook better and maybe not turn into a raging inferno
in my weber kettle.
Any thoughts are appreciated. I need to get it on the grill in the next few hours.
We fried a piece last night to check the flavor of the fat and it doesnt taste like a wild hog either.
