How to Cook a Delectable Whole Pig
Aug 31, · There are many different ways to cook a whole pig. You might be familiar with the spit method, or the burying method. This instructable will cover the use of the Cajun Microwave for cooking your pig, including preparation, cooking, and some notes on hosting a pig roast. Oct 17, · For a heritage breed pig, expect to pay between $ and $3 a pound, plus a processing fee. Allow plenty of time for roasting. Our pound pig took about 16? hours, .
There are many different ways to cook a whole pig. You might be familiar with the spit method, or the burying method.
This instructable will cover the use of the Cajun Microwave for cooking your pig, including preparation, cooking, and some notes on hosting a pig roast. What is how to ollie on skis Cajun Microwave? A Cajun Microwave is a wooden box with a metal tray on top.
You put the pig into the box, and build a fire in the tray. Because the box holds heat well, and the cooking heat is radiant rather than direct, it's perfect for Low and Slow Southern BBQ.
The exact origins of the Cajun Microwave are contested, however, a nearly how to use speedlite 580ex product is available in Florida, by way of Cuba, called "La Caja China" or "The Chinese Box" In Louisiana, it is traditional to build the box out of cypress boards and leave it unlined.
Others build them with reflective metal liners, or insulation. The commercial "La Caja China" is built of plywood and lined with aluminum. Whatever the origins of the Cajun Microwave, it is essentially a giant dutch oven, it does a great job at cooking large amounts of meat evenly and relatively quickly. For most of the instructable, I will just refer to the Cajun Microwave as the "Roaster". One final disclaimer: I am from Alaska.
Everything I know about Cajun Microwaves I learned on the internet. I have been doing this for several years now, and feel like I have a pretty good grasp of the use of a Cajun Microwave to make tender pulled pork bbq. However, I make no claims to Cajun or Southern Authenticity. On the other hand, I did eat gator once, and liked it just fine, so there you go. When picking a pig, make sure you communicate to your butcher that you want a whole pig for a pig roast.
You will also need to tell them how big of a pig you want, and when you want to pick it up. Also if they know that the pig is going to be roasted whole, they should know to remove the hair. Fun Fact! Pigs come covered in fur, but when your pig arrives, it should be hairless. Think about that for a second. The next time you are sitting at work, feeling sorry for yourself, you could be shaving dead pigs for a living.
Pig Sizing Guide: A rough rule of thumb is pounds of pig per person. I recently did an 83 pig for 15 people, but we had to send people home with ziploc how to get rid of cellulite in the buttocks full of pulled pork. I believe we had five 1-gallon bags of leftovers.
Buy Locally: Sure, you could buy a pig from another state, or another country, but you shouldn't. Buying locally reduces the distance your food has traveled, and thus the environmental impact.
Also, if you buy locally, you can visit the farm to see if the conditions are to your liking. However, you don't have how long to roast a whole pig be some sort of leftwing nutjob to buy locally.
Doing so results in higher quality, fresher food, and keeps your money in the community. I think we can what is the best neck cream for turkey neck support that. Site Selection: Where how long to roast a whole pig you hold the pig roast? If you have lots of room at your house, that's great. If not, you have to find a public picnic area which will allow you have have a fire.
It should also have access to water, and restrooms of some sort. I like to visit the site ahead of time, just to make sure it will work. Invitations: Once you get the site reserved and a date picked, you have to send out invitations via Email, Facebook, Pidgeon, whatever you use. Make sure to include instructions to get to the site, if it is remote, as well as specific instructions about what to bring.
Part of the key to these things is making sure that people bring a bunch of great food and drink to share. Assigning items to bring might be a good way to avoid duplications.
Deputies: As the person in charge of the pig, you are going to be busy. After spending all day feeding the fire, suddenly the pig is done and ready, and all your guests are here. You don't have time to find plates or search for ice. Get a few deputies, involve them in the planning of the event, and have them help out during. One or two should be good. Unless you ask your butcher to thaw it out for you, the pig will arrive frozen solid. It's going to take a few days to thaw something this large.
If you can get the butcher to thaw it for you, DO IT! I typically obtain a large cardboard box and line it with a heavy plastic bag. Place your pig inside, and cover the pig with salt. I would start this process days prior to the pig roast. After a day or so, thin parts will start to thaw out, like the bacon, and the ribs. You will have to start putting ice on these parts to keep them cold while allowing the shoulders and hindquarters to thaw out.
The important point is to keep the pig just cold enough to prevent spoiling, but warm enough to allow it to thaw. Don't worry too much if the pig is still a little frozen on roasting day. In order to speed the process of roasting, you need to butterfly the pig. Butterflying means that you cut the backbone from pelvis to skull, to allow the pig to lay flat.
This is really not as hard as it sounds. At an absolute minimum, you need a cheap, heavy chef's knifeand a standard hammer and a Bone Saw.
A proper bone saw is preferred, but any hand saw would work. Step 1 - Start at the tail end of the pig, with the pig on it's back. Using the saw, cut open the front of the pelvis and encourage by force the hind quarters to lay flat. You should see the back of the pelvis, and the start of the backbone. Step 2 - Move to the head, and use the saw to cut open the breastbone; start the cut on the tail end, and cut up to the head. The rib cage should open how to prepare flat nipples for breastfeeding. Step 3 - Go back to the tail, use the bone saw to start cutting the backbone near the pelvis, once you have a cut started, switch to the knife.
Place you knife horizontally along the backbone, and pound the back of the knife with the hammer a few times. The vertebrae are surprisingly soft, and the blade should cut right through. Repeat this process several times, each time cutting through vertebrae. The pig should start to lay flat. Make sure that you don't cut beyond the vertebrae - it's easy to cut too far and come out the top of the pig. This will make an unsightly hole. When you reach the back of the head, you have a choice to make.
The pig will lie flatter and cook better if you cut the back of the skull in half with your saw. It's possible that this last step might be too much for some people.
If so, skip it, but your pig won't cook quite as evenly. Once the pig is butterflied, cover the interior with kosher or rock salt and your rub of choice, and place into the pig rack. I don't have a favorite rub recipe, so I just use Tony Chachere's rub, available at your supermarket. If you have a marinade injector, this is a good time to juice up the pig with your marinade of choice.
If you want to butterfly the pig the night before the roast, simply rack the pig, and fill the bottom of the roaster with ice. Unless you live somewhere really warm, that should keep it cool until the roast. Prior to the pig roast, assemble your roaster and make sure all the parts are there. If this what to look for in a water heater an annual pig roast, you may have forgotten or lost parts along the way.
If you built a roaster, hopefully you will know how to operate it. If you bought one, follow the instructions that came with it. In general, you want to set it up on a level surface, away from anything that could catch on fire. If the bottom tray has a drain, make sure the drain is downhill, otherwise, you will have a couple of gallons of pig grease to deal with later.
Set up your firewood pile nearby, so that you don't have to stray too far to get it. Locate your thermometers, and make sure they work, placing them inside the roaster as needed. If you have not mounted the pig in the cooking rack, that's the last thing to do prior to starting the fire. Once inside the cooking rack, place the pig into the roaster, and install thermometer probes.
Make sure that pig is bone side up for the first part of the cooking. This allows us to crisp the skin when we flip the pig. If you didn't already do it, shake a couple of cups of kosher salt onto the pig, follow that up with your rub. If you don't have a favorite rub, just use Tony Chachere's Creole Seasoning. With the pig inside the roaster, put the lid on and build a fire on top. I like to build two small fires on either end of the fire tray.
Buying a Whole Pig for Roasting
Feb 24, · Place the pig on the grill in a spread fashion with the skin side down. After a couple of hours increase the temperature to to degrees. Continue to cook the pig skin side up for approximately hours. Cooking time will vary with the size of your pig. Oct 17, · How Long to Roast a Whole Pig The cook time of your pig will vary based on the size of your pig and the temperatures of your pit. I typically plan 1 hour for every 5 pounds of pig. I do add . Use a pig roasting time chart to determine the length of time you will need to roast your meat according to the weight. Cook your pig slowly at about degrees Fahrenheit. Depending on your temperature and the weight of your pig, your cooking time can be anywhere from four to 24 hours.
We are going to show you how to cook a full-sized pig with tender meat and crisp, golden skin. We will also provide pro tips to help you avoid any mistakes.
You can use pig roast pits or a rotisserie. Either way, you will have a sensational feast ideal for every season. The more information you have, the more succulent your meat will be. A rotisserie pig roast is an excellent way to bring your neighbors, friends and family together. We have provided the steps you will need to follow to prepare and cook your pig. While your pig is roasting, you can simply enjoy the day while waiting in anticipation for your feast.
A suckling pig can be anywhere from two to six weeks of age with a maximum weight of about fifty pounds. You can cook your pig on a roasting spit, on your grill or even in a standard-size oven. Pro Tip: Begin with a pig around twenty pounds. This will help you learn the process easier. You will be able to feed between ten and twelve guests. You will probably have to place a special order with your butcher to purchase a whole pig.
You need to ask if your pig will arrive frozen or fresh. If your pig is frozen, you must give it enough time to fully defrost. An average-sized pig will require about 48 hours to completely defrost.
Never roast a frozen pig. Your pig will not cook properly and will burn on the outside before your meat is fully cooked. Wrap your frozen pig in plastic. Store it in a safe place where animals are unable to enter for thawing. If your pig is arriving frozen, make certain it is delivered early enough to allow 48 hours for defrosting.
Pro Tip: You can defrost your pig in your bathtub, a large plastic tub or in a cardboard box in your garage. If your pig is arriving fresh, you have two choices.
You can keep your pig in a cooler on ice or in a spare refrigerator by removing all of the racks and closing the door. We prefer your second option.
Have your pig delivered early on the day of your rotisserie pig roast or pick it up from your butcher. This way, any concern over where you will keep your pig is eliminated. Whether your pig was frozen or fresh, you will need to let it sit at room temperature for about an hour before you start cooking. Your meat will always cook better when it is at room temperature as opposed to being cold. Allow extra time if you intend to brine or marinate your pig. This must be done prior to your pig roast.
Make certain you ask your butcher exactly how your pig will arrive. The majority of pigs are already prepared for cooking. This means the internal organs and hair have already been removed. If your pig is not coming already prepped, you will need a second person to help you clean and prepare your pig for cooking.
You will need to flavor your pig. If you cook your pig without adding flavoring first, your meat will have a bland taste. The good news is pork is ideal for both brining and marinating. You will also need to protect the more delicate areas of your pig. One of the most popular and delicious parts is the ears. If you do not protect them, they will burn.
The best way to protect both the ears and the snout is to use a nonstick oil or spray on a piece of parchment paper. Use this to cover the delicate areas. You can keep the parchment in place by covering it with a piece of heavy-duty aluminum foil. This will ensure your entire pig is tender, crispy and juicy without any burned areas.
There are a lot of different recipes for preparing a whole pig for roasting. One of the most popular is brining. For this method, you will use a solution of water and salt.
This will not only tenderize your meat but moisture will be retained in the muscle fibers. If you intend to brine your pig, you will need to place your pig in a large tub, cover it with your brine solution and let it sit overnight.
Brining will infuse your pig with flavor while keeping your meat moist and succulent. Your meat will not become tough or dry out. Pro Tip: You can add extra flavor to your brining solution by adding plenty of herbs, hot peppers, oranges or lemons. To make certain your brining solution completely penetrates your whole pig, inject your solution into the thickest areas of your meat.
This will ensure all of your meat has been brined as opposed to just the surface cuts. We also recommend basting your pig.
This will ensure your meat has a dark, thick, caramelized coating on the surface of your pig. This will also prevent the superficial meat and skin from becoming dry. You will need to keep basting your whole pig while it is cooking, especially when the surface begins to look dry. There are a lot of options for your basting mixture and the ingredients you use to add flavor. We recommend olive oil, fruit juices, lemon juice, wine and herbs.
You can further enhance your flavor and improve your caramelization by using sugar or honey. Pro Tip: Do not use a lot of sugar on the surface of your pig. This will cause your meat to burn if the temperature gets too hot.
Another important part of cooking your pig is your sauce. Some of our favorite sauces include:. Using a rotisserie is critical for cooking your whole pig. If you use a rack to support your pig over the fire, your pig will be stationary. This means one side will be raw while the other will be crispy and burnt. The only way to make certain your pig is evenly cooked all the way through is by using a rotisserie.
There is no way you will be able to turn over your pig while it is cooking. It is practically impossible to manually turn an entire pig by hand over a hot fire. Even attempting to do so will lead to a disaster.
You will most likely burn yourself or char your eyebrows and arms at the very least. The best possible solution is a sturdy hog rotisserie. This is critical to your success. You can purchase a whole hog rotisserie from your choice of companies. Pro Tip: Make certain the rotisserie you purchase has been weight tested for more than the weight of your whole pig.
This will ensure your rotisserie can easily hold, turn and support the weight. One of the most critical aspects of cooking your whole pig is making certain your pig is properly trussed to your rotisserie.
Your pig will loosen, shift and move while cooking. The muscle fibers will separate from the bone and pull apart. This means your entire pig can fall off your spit.
The only way to prevent this disaster is by tightly and aggressively trussing your pig to the spit. Place your spit between the thighs, inside the body and out through the mouth. Secure the spine of your pig using heavy-duty kitchen twine and large trussing every six inches.
Tie your twine as tightly as you can ensuring you make your knots on the back. Use kitchen shears to cut off any excess twine to prevent it from burning. You also need to tightly truss the legs, thighs and hips so they are held securely against each other and your spit. Do the same with the head and shoulders of your pig. You need to prevent your pig from wiggling while roasting. Your pig must move along with your spit. The process of roasting an entire pig requires a lot of time.
This process should never be rushed or you will have dry meat and burnt skin. Use a pig roasting time chart to determine the length of time you will need to roast your meat according to the weight. Cook your pig slowly at about degrees Fahrenheit. Depending on your temperature and the weight of your pig, your cooking time can be anywhere from four to 24 hours. When you think your pig is done, check the internal temperature using your meat thermometer.
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