Smoking the Pork Cuts
5:58
6:44
426.2K views
At 5:58 in
Live off the Land! How to kill and process a small hog for smoking (graphic)
What happens here
Once the pig has been butchered into desired cuts (e.g., shoulders, backstraps, ribs, ham), these pieces are ready for smoking. Hang the meat using hooks attached to the rebar inside the Pit Barrel Cooker. Ensure the charcoal is lit and the smoker's temperature is controlled as prepared in Step 2. Allow the pork to smoke for approximately 8 hours, or until it reaches the desired tenderness and internal temperature. The video shows the meat inside the smoker after about 6 hours, looking well-smoked and almost ready.
Goal: Cook the butchered pork cuts using the barrel smoker.
Tools and materials
- Hooks — Hanging meat inside the smoker
- Meat Thermometer — Monitoring the internal temperature of the smoking meat
- Pit Barrel Cooker Pit Barrel Cooker Co — Smoking the pork
- Rebar — Support structure for hanging meat inside the smoker
- Butchered Pork Kunekune — The meat to be smoked