Jun 16, 2019
6:07:10pm
6:07:10pm
You can also separate the point from the flat prior to cooking. One of the risks of cooking a whole packer is that by
the time the fat in the point is fully rendered, the flat has been overcooked. I had this happen once when I did a full cook without wrapping. Wrapping seems to help avoid the flat drying out.
Originally posted on Jun 16, 2019 at 6:07:10pm
Message modified by Pimpin4Paradise on Jun 16, 2019 at 6:08:06pm
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You can also separate the point from the flat prior to cooking. One of the risks of cooking a whole packer is that by
6/16/19 6:07pm
6/16/19 6:24pm
6/16/19 6:36pm