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Non-Cattle Specific Topics
Every Thing Else Board
Pig Roast
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<blockquote data-quote="Jalopy" data-source="post: 675239" data-attributes="member: 7856"><p>I believe the main idea would be that it needs to either get below 40 degrees quickly or above 100 degrees on it's way to being cooked at 160+ degrees as soon as possible. I think some research will show that cooling it and letting and letting the muscles relax can make it seem more tender, I am not sure how much more tender though. I really don't think it would cause any problems if you butcher and start the roasting process immediately. But this is only my opinion and worth all of what you paid for it. :nod:</p></blockquote><p></p>
[QUOTE="Jalopy, post: 675239, member: 7856"] I believe the main idea would be that it needs to either get below 40 degrees quickly or above 100 degrees on it's way to being cooked at 160+ degrees as soon as possible. I think some research will show that cooling it and letting and letting the muscles relax can make it seem more tender, I am not sure how much more tender though. I really don't think it would cause any problems if you butcher and start the roasting process immediately. But this is only my opinion and worth all of what you paid for it. :nod: [/QUOTE]
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