I must have hit a real nerve with my comments about authenticity and tradition. While I must agree with the comments about this being "totally wrong" I think smoking a whole hog would be quite ambitious for a flour company :D My suggestion with this recipe is when the meat is done cooking, take it out of the broth and put it in the oven to firm up and dry out slightly. It gives the meat a better texture IMO. Thanks, Rob. While this wouldn't add the benefit of "burnt ends," it would indeed firm the meat up, give it more the texture of smoking. I'll have to try that next time- PJH

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