Roasting a Pig

Discussion in 'The Refreshment Lounge' started by Jamesb, Sep 17, 2009.

  1. Jamesb

    Jamesb Registered User

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    I hope the attachments get on here. Here is a pig I deboned and stuffed with fruit and pork products. It was pretty dang tastey
     

    Attached Files:

  2. HKTidwell

    HKTidwell Premium Member

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    Wow that looks good!
     
  3. Blake Bowden

    Blake Bowden Administrator Staff Member

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    UMMMM...I didn't get an invite! But seriously...it looks delicious!
     
  4. Jamesb

    Jamesb Registered User

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    As soon as my wife is working again. (She went back to school) I will do this again, and let everyone know. It was big fun the last time!
     
  5. nick1368

    nick1368 Registered User

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    looks good!
     
  6. pha

    pha Premium Member Premium Member

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    Boy that looks good, Brother Jamesb, Hey, how comfortable are you with giving us the low down on your culinary skills, such as

    1- how big a hog to use

    2- how to wrap it up

    3- how often to turn it over.

    4- how long to cook it per pound

    I tell you what Brother, my mouth is watering just asking these question's.:sc:
     
  7. Jamesb

    Jamesb Registered User

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    Thanks for asking brother,

    I was a chef for 18yrs. (I got tired of working every weekend and holiday and 18-24 hour shifts.

    The pig was about 30lbs before I de-boned it. I stuffed it with sausage and the meat from another pig a buddy of mine shot and some fruit.

    I cooked it slowly for about 10-12 hours (I used a smoker) roasting it would make it cook alot faster probably about half of that.

    I didn't turn it as I wanted the juices to drain into the stuffing.

    I hope that helps, finding the piggy and preparing it was the tough part, once it was cooking it was sitting around and waiting (and trying not to look at it)
     

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