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60lb piggie-Whole
#5331882
09/29/14 03:08 PM
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Joined: Jan 2009
Posts: 252
jono3bb
OP
Bird Dog
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OP
Bird Dog
Joined: Jan 2009
Posts: 252 |
So I was fortunate enough to be able to take a small pig like I wanted to. Now for the fun part of cooking it whole. I have never done this before, so I thought I'd ask for suggestions, comments, mistakes that you did that you could pass on so I do not make the same ones, etc. Any help would be appreciated. I plan on smoking it, btw. Thanks
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Re: 60lb piggie-Whole
[Re: jono3bb]
#5332215
09/29/14 05:58 PM
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Joined: Sep 2012
Posts: 12,822
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,822 |
I have done it a couple different ways depending on size of the pig and size of pit I had available. As a kid, we'd scald and scrap them to remove the hair, I now just skin. if you have a big enough pit, you can break the ribs to the side of the backstraps to lay out flat (like a bear skin rug), the thinner portions tend to dry out & cook quicker than the thicker pieces like the hind quarters so I tend to point the thicker portions towards where the heat source is, so the thin portions are farther way to slow down the cooking. I make up a generic rub consisting of black pepper, onion & garlic powder and salt ... can toss in other spices if you like. I rub everything down and chill overnight, low and slow until thickest portion gets up to ~170-180*. I have done similar whole, laid on it's side with heavy smoke (oak & some kind of fruit wood) for 6-12 hours depending on size, kick fire up hotter and start watching thermometer for internal temp of thick portions.
misting with a spray bottle with apple juice or apple cider vinegar every 45 minutes to an hour will help keep it from drying out.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: 60lb piggie-Whole
[Re: jono3bb]
#5332224
09/29/14 06:02 PM
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Joined: Sep 2011
Posts: 28,032
Navasot
Hollywood
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Hollywood
Joined: Sep 2011
Posts: 28,032 |
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Re: 60lb piggie-Whole
[Re: jono3bb]
#5332235
09/29/14 06:06 PM
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Joined: Jan 2009
Posts: 252
jono3bb
OP
Bird Dog
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OP
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Posts: 252 |
Thanks guys. I plan on preparing it Friday night, and put it on after I get back from the morning hunt, then eat after evening hunt which should be around 9-11 hours.
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Re: 60lb piggie-Whole
[Re: jono3bb]
#5332287
09/29/14 06:41 PM
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Joined: Jun 2010
Posts: 7,852
wacorusty
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jun 2010
Posts: 7,852 |
I've never done one because of the work. I'd rather cook them in pieces. I have ate several that were done that way. Make sure you get the cheeks! Try some fruit wood for smoke and don't forget the apple cider. Good luck!
"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
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Re: 60lb piggie-Whole
[Re: jono3bb]
#5332421
09/29/14 08:04 PM
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Joined: Oct 2004
Posts: 39,481
redchevy
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I would suggest brining it also for 12-24 hours.
It's hell eatin em live
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Re: 60lb piggie-Whole
[Re: redchevy]
#5332723
09/29/14 10:33 PM
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Joined: Sep 2012
Posts: 12,822
PMK
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Posts: 12,822 |
I would suggest brining it also for 12-24 hours. yep, I would totally agree with anything 100 lbs or larger, not sure about 60 though, never tried it with a small one...
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: 60lb piggie-Whole
[Re: jono3bb]
#5333042
09/30/14 01:09 AM
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Joined: Sep 2009
Posts: 3,906
n-all
Extreme Tracker
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Extreme Tracker
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