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Non-Cattle Specific Topics
Every Thing Else Board
Pig Roast
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<blockquote data-quote="Jogeephus" data-source="post: 675394" data-attributes="member: 4362"><p>I have read several articles by chef's on cooking beef and many of them suggest letting the meat reach room temperature before cooking it and they suggest against cooking a cold cut of meat. Don't know how this applies to a pig but it seems it would be the same principle. Chilling a carcus allows the butcher to cut it easier.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 675394, member: 4362"] I have read several articles by chef's on cooking beef and many of them suggest letting the meat reach room temperature before cooking it and they suggest against cooking a cold cut of meat. Don't know how this applies to a pig but it seems it would be the same principle. Chilling a carcus allows the butcher to cut it easier. [/QUOTE]
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