My Salvadoran in-laws were here, so we did it Salvadoran style.snip
They cut up the meat right away and that worked better since the tempssnip
were not with us. It was only in the mid 40s that night and in the 60s
the next day. I'd have canceled and done another time, but all the
help was here and we wanted pig for Christmas.
In lieu of trying to dip the hg in an old bathtup of water, we just
splashed buckets of scalding water on the part we were scraping. Next
time, I'll rig something up to dip the hog.
Left the big pieces out on a table overnight to cool, I'd have
preferred hanging, but got out voted. El Salvador is warm, so you cut
the pig up fast, no hanging.
. Just cured a side of
bacon and a skinless shoulder on this hog.
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