To gut a pig, cut its throat with a knife afteryou've killed it humanely. Hang the hog by inserting thehooks on a meat gambrel into the pig's heels, then let itbleed out. If you're keeping the skin, which makes bacon andcrackling, dip the pig in simmering water, then scrape offthe hair.
2 hours for 25 pound live weight. 2 ½hours for 50 pound live weight. 4 hours for 75 poundlive weight. 8 hours for 150 pound live weight.
A 20-pound suckling pig is about 24 incheslong when trussed. Suckling pigs are available assmall as 12 pounds.
Roast 15 minutes, and then pull the heat down to325 degrees F and roast 3 hours 30 minutes to 4 hours,turning on the hour for even roasting. Tent the pigwith foil and let it rest 20 minutes before carving. Carve andserve, crispy skin and all. Watch your guests' eyes slowly glazeover in pure love and delight.
Pig Spit improves the appearance of motors,transmissions, trim and components. Pig Spit restores dullor faded rubber, tires, trim, vinyl, paint, chrome, and othersurfaces. Brightens color and gives a clean finish.
Charcoal - HOW TO ROAST APIG:
To estimate cooking time, allow 1 hour per 10pounds of pork. The ideal size pig for a pig roastweighs between 120 & 150 lbs. Use about 30 lbs. ofCharcoal to start the fire & an additional 10 lbs ofcharcoal per hour during cooking process will beused.Set the pig on the grill rack, ribs down,set on the grill no closer than 12 inches from the fire.Cover and cook the pig at 225 F for 6 to 8 hours,depending on weight.
How to Obtain a Whole Hog for your Pig Roast
| Weight | Length | Cooking Time |
|---|
| 50 lbs | 40" | 4 hours |
| 60 lbs | 44" | 4.5 hours |
| 70 lbs | 46" | 5 hours |
| 80 lbs | 48" | 5.5 hours |
To flip the pig, you can stand over theirback with your legs on either side of their shoulders. Reach undertheir front legs with your hands around their body and lift up. Asyou lift, their back feet will shift forward.
Place garlic bulbs, salt, olive oil, seasoning salt,black pepper, and hot salt, to taste, in the inside of thepig as well as the outside. Roast as desired. Whentemperature of pig reaches 160 degrees F on an instant-readthermometer, it's done and ready to eat.
Set the drip pan in the roasting box, and thenput the pig in the box, on top of the drip pan, skinside down. Cook the pig for 3 hours: Close the boxwith the ash pan and charcoal grid tray. Pour an entire 16-poundbag of charcoal into 2 big piles on top of the charcoaltray.
Vegetable Side Dishes
- Grilled or Steamed Sweet Corn on the cob *this one is number 2requested side*
- Home made Apple Sauce.
- Glazed Carrots with caramelized onions.
- Medley of garden vegetables tossed with herb butter.
- Roasted vegetables with garlic oil.
- Grilled Marinated Vegetables.
- Green beans and wild mushrooms.
A 100-pound pig needs to cook for 6-10hours (let's say eight), so you'll need to put it in the groundlong before meal time. For a 6pm dinner, you're putting it inaround 10am. It takes several hours for your fire to get hotenough and your rocks to heat, so you'll need to set the alarm andget up early.
Rule of thumb, ,in a larger pig[100 lbs+]about,one lb/person. Thus ,a 40 lb pig,might feed40, not heavy diners. Of course it will depend on your sidesand bread.
The general rule of thumb on a BBQ pig is 40-50%meat yield from raw butchered weight. So a 60lb Pig willgive you approximately 25-30lb of cooked meat and will feedaround 55 people.
Place the pig on the grill, skin side up,and cook at 225 –250 degrees for about 5 - 6 hours.Turn the pig over. Season the meat with sauce. Cookfor another hour or two.
A whole roasted pig is commonly served with anapple in its mouth. Despite claims that the appleis there to keep the mouth open and let gases escapefrom the pig's body as it roasts, it turns outthat “it's purely aesthetic,” says Steven Raichlen,host of Primal Grill on PBS and author of The Barbecue!Bible.
But it's OK. Cooking meat for four hoursat 250 degrees does not present a health risk and will not"incubate" bacteria. Commercial slow-cookers heat at between 200and 300 degrees. After a few hours in a250-degree oven, the meat will easily achieve160 degrees, and probably will surpass it.
Makes. A 75 pound dressed hog (a dressedhog is a hog that is gutted) will yield about 35pounds of edible pork, enough to make about 70 pulledpork sandwiches and feed about 50 people depending onwhat else you are serving, average age, gender, time of day, andavailable alcohol.
The bones should pop loosely out of the meat. Asa very rough guide, figure on 1 to 1 1/2 hours for every 10pounds of pig. Thus, a 50-pounder willtake 5 to 7 hours; a 180-pounder needs more like 18 hours.For a really small pig, you'll need to bump up the time; a20-pounder will still require 3 1/2 to 4 hours.
Brine for at least 24 hours but 36 hours ispreferable. For a basic brine combine ¾ cup tablesalt per gallon of water or ½ cup pickling salt (dissolveseasier) per gallon of water. A 30 – 50 lb pig fitsnicely in a 120 qt cooler and needs about 16 gallons of water tocover it.
