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Old 12-14-2009, 03:18 AM   #11
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Re: Cooking whole hog

Sorry I'm late. Work is a PIA these days. How did the hog turn out?

Jack
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Old 12-14-2009, 06:37 AM   #12
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Re: Cooking whole hog

I don't think he's cooked it yet...he usually plans these things
a couple of weeks in advance.
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Old 12-15-2009, 06:27 AM   #13
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Re: Cooking whole hog

Quote:
Originally Posted by Captain Morgan
I don't think he's cooked it yet...he usually plans these things
a couple of weeks in advance.
Well then, I'll throw in some .02.

Skin side up or down, flipping, and all that jazz is a matter of personal preference and whether you want to handel those tasks. The hog will cook just fine skin side down the whole time. Trim back as much of the skin as possible to reveal the muscles. This will provide you with more bark, and bark is the best part.

Present hog breeding has allowed hog cookers to raise temperatures without much risk. I still recomend below 300 but you can cook between 275 and 325 on the grate, without any problem. When the pork gets to the color you want, wrap the beast and let it ride until the hams hit 200. The "roast" will still stall at around 160 and maybe again at 175. When the hams hit 200 remove all the foil and turn the cooker down to around 190 and let the rest of the fat render for an hour or so.

You should have a nice pool of fat in the cavity. Use it as a baste. Add a nice Lexington style sauce to it if you please. Makes a nice flavor. When you are done with the render, spoon out the grease and remove all the bones, break the muscles apart on top of the skin. Roll some foil up to make a tube and place it under the skin to raise the edges to make a "skin bowl" Add a thin fairly acidic sauce and turn the cooker up a little bit. Add some wood chunks to make a nice smoke. About every 15 minutes or so add sauce and continue to chop or pull the meat in the carcass. Continue to cook in this fashion for about an hour mixing in the thin sauce and chopping or pulling until you get the consistency you desire.

There is a process for "popping" the skin, but if you have never cooked a hog before, I suggest you use the skin as a serving bowl and let it ride.

Good Luck

Jack
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Old 12-15-2009, 06:56 AM   #14
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Re: Cooking whole hog

Oh yea, Pig skin Bob in Ga told me years back to salt the skin and it poofs right up. Yum!

Pigs
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Old 12-15-2009, 09:06 PM   #15
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Re: Cooking whole hog

Season inject, season inject wrap cook belly-up til 180 in the hams. Oak & peach wood my favorite at this time.
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Old 12-16-2009, 03:29 PM   #16
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Re: Cooking whole hog

Quote:
Originally Posted by HUCK
Season inject, season inject wrap cook belly-up til 180 in the hams. Oak & peach wood my favorite at this time.
You won't be able to pull hams at 180* - but you can slice if you want.
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