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60lb piggie-Whole #5331882 09/29/14 03:08 PM
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jono3bb Offline OP
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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

Re: 60lb piggie-Whole [Re: jono3bb] #5332215 09/29/14 05:58 PM
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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.


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Re: 60lb piggie-Whole [Re: jono3bb] #5332224 09/29/14 06:02 PM
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don't rush it

Re: 60lb piggie-Whole [Re: jono3bb] #5332235 09/29/14 06:06 PM
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jono3bb Offline OP
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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.

Re: 60lb piggie-Whole [Re: jono3bb] #5332287 09/29/14 06:41 PM
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wacorusty Offline
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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!


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Re: 60lb piggie-Whole [Re: jono3bb] #5332421 09/29/14 08:04 PM
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I would suggest brining it also for 12-24 hours.


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Re: 60lb piggie-Whole [Re: redchevy] #5332723 09/29/14 10:33 PM
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Originally Posted By: redchevy
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..."

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Re: 60lb piggie-Whole [Re: jono3bb] #5333042 09/30/14 01:09 AM
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n-all Offline
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low n slow..

Re: 60lb piggie-Whole [Re: jono3bb] #5386731 10/29/14 04:18 PM
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aggielandman Offline
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Any photos?

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