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Roasting a Pig
- Thread starter Jamesb
- Start date
UMMMM...I didn't get an invite! But seriously...it looks delicious!
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:
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:
Jamesb
Registered User
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)
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)