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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.


"everyone that lives dies but not everyone who dies lived..."

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Re: 60lb piggie-Whole [Re: jono3bb] #5332224 09/29/14 06:02 PM
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Navasot Offline
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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!


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: 60lb piggie-Whole [Re: jono3bb] #5332421 09/29/14 08:04 PM
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redchevy Offline
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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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