I used to think hanging a whole hog for just 24 hours was enough, but seeing the difference after 72 hours in our cooler changed my mind.

3 comments

3 Comments

Man, I feel that. I was the same way, totally convinced a day was plenty. Then I tried a longer hang on a shoulder once and the texture was just... completely different. It went from being kinda tough to just falling apart tender. Makes you realize how much of this stuff is just waiting for the right amount of time. Kinda embarrassing how sure I was before, honestly.

faithb781mo ago

But where do you draw the line though? A day gets it cooked through and keeps some chew, but a few extra hours can take it from tough to tender without going full mush. Is it really just about the time or are you fighting the cut too?

butler.mark2mo ago

But what if you just don't like that super soft texture? @the_felix, I've done the long cooks and yeah it falls apart, but sometimes I want my meat to have a little bite left, not just be mush. A day gets it cooked through but still lets you chew it, which I actually prefer for sandwiches. Maybe being sure wasn't wrong, just a different taste.