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Old 12-18-2007, 06:29 PM   #1
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Whole Hog

I ordered a 100# pig (on the hoof) to smoke on 12/29/07. Will be 100% oak/maple burn. Temp probes in ham and shoulder. Pit to be held at 240*. Pig to be done at 205* internal. Will paint with Italian dressing at 2 times.
Given the above, what else do I need to know or do??????

Hair on or hair off???? Just kidding. Who would shave a pig?

Welcome your wisdom.
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Old 12-18-2007, 06:39 PM   #2
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Re: Whole Hog

Quote:
Originally Posted by Rag
I ordered a 100# pig (on the hoof) to smoke on 12/29/07. Will be 100% oak/maple burn. Temp probes in ham and shoulder. Pit to be held at 240*. Pig to be done at 205* internal. Will paint with Italian dressing at 2 times.
Given the above, what else do I need to know or do??????

Hair on or hair off???? Just kidding. Who would shave a pig?

Welcome your wisdom.
WE need to know, when and where you will be serving so we can all show up!
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Old 12-18-2007, 07:02 PM   #3
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We also NEED to see that baby in action!
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Old 12-18-2007, 07:23 PM   #4
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Paint with Italian dressing? Never herd of that one before. not trying to be a wize guy, but why?
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Old 12-18-2007, 11:48 PM   #5
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Re: Whole Hog

Quote:
Originally Posted by Rag
I ordered a 100# pig (on the hoof) to smoke on 12/29/07. Will be 100% oak/maple burn. Temp probes in ham and shoulder. Pit to be held at 240*. Pig to be done at 205* internal. Will paint with Italian dressing at 2 times.
Given the above, what else do I need to know or do??????

Hair on or hair off???? Just kidding. Who would shave a pig?

Welcome your wisdom.
You butchering it yourself? If you are, just scald the hog in
hot water and scrape the hair off, if getting from a butcher,
it should come de-haired.
100 lb. on the hoof... so what's that work out to dressed?
About 65-70lb.'s?

I don't see what painting it with anything at all will do for it
through the skin.
I surely would NOT take the skin off before cooking.
Maybe injecting might work, but I wouldn't mess with the perfection
flavor of a slow cooked whole hog. Not sure Italian dressing would
go well with it anyhow.

I also have found this time a year EXTREMELY bad to do a whole hog.
They put on extreme amounts of pure fat for the winter.
It messes with your cooking times and just makes for an awfully
greasy hog, not to mention the overall amount of weight lost to fat.

I've done a few.....just my $.02

Hopefully the Pa. area hogs fatten up less for winter
Keep us posted 4 sure!
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Old 12-19-2007, 09:46 AM   #6
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Re: Whole Hog

Quote:
Originally Posted by Smokey_Joe
Quote:
Originally Posted by Rag
I ordered a 100# pig (on the hoof) to smoke on 12/29/07. Will be 100% oak/maple burn. Temp probes in ham and shoulder. Pit to be held at 240*. Pig to be done at 205* internal. Will paint with Italian dressing at 2 times.
Given the above, what else do I need to know or do??????

Hair on or hair off???? Just kidding. Who would shave a pig?

Welcome your wisdom.
You butchering it yourself? If you are, just scald the hog in
hot water and scrape the hair off, if getting from a butcher,
it should come de-haired.
100 lb. on the hoof... so what's that work out to dressed?
About 65-70lb.'s?

I don't see what painting it with anything at all will do for it
through the skin.
I surely would NOT take the skin off before cooking.
Maybe injecting might work, but I wouldn't mess with the perfection
flavor of a slow cooked whole hog. Not sure Italian dressing would
go well with it anyhow.

I also have found this time a year EXTREMELY bad to do a whole hog.
They put on extreme amounts of pure fat for the winter.
It messes with your cooking times and just makes for an awfully
greasy hog, not to mention the overall amount of weight lost to fat.

I've done a few.....just my $.02

Hopefully the Pa. area hogs fatten up less for winter
Keep us posted 4 sure!
Just yanking your bobber on the hair thing. A farmer down the road from me raises them and will do the butchering (will scald and scrape hair).
Go thought on the winter fat, Joe, I'll be aware of that.
My buddy has been taught by his father to roast pigs and the one I tasted had used Italian dressing as a sauce mixed in the pulled meat. He also pooled it in the cavity when finished on it's back. I'm a BIG fan of vinegar based sauce, but still really liked the Italian dressing.
Weight? I'm guessing 70# dressed.
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Old 12-19-2007, 10:00 AM   #7
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Re: Whole Hog

Quote:
Originally Posted by Rag
Quote:
Originally Posted by Smokey_Joe
Quote:
Originally Posted by Rag
I ordered a 100# pig (on the hoof) to smoke on 12/29/07. Will be 100% oak/maple burn. Temp probes in ham and shoulder. Pit to be held at 240*. Pig to be done at 205* internal. Will paint with Italian dressing at 2 times.
Given the above, what else do I need to know or do??????

Hair on or hair off???? Just kidding. Who would shave a pig?

Welcome your wisdom.
You butchering it yourself? If you are, just scald the hog in
hot water and scrape the hair off, if getting from a butcher,
it should come de-haired.
100 lb. on the hoof... so what's that work out to dressed?
About 65-70lb.'s?

I don't see what painting it with anything at all will do for it
through the skin.
I surely would NOT take the skin off before cooking.
Maybe injecting might work, but I wouldn't mess with the perfection
flavor of a slow cooked whole hog. Not sure Italian dressing would
go well with it anyhow.

I also have found this time a year EXTREMELY bad to do a whole hog.
They put on extreme amounts of pure fat for the winter.
It messes with your cooking times and just makes for an awfully
greasy hog, not to mention the overall amount of weight lost to fat.

I've done a few.....just my $.02

Hopefully the Pa. area hogs fatten up less for winter
Keep us posted 4 sure!
Just yanking your bobber on the hair thing. A farmer down the road from me raises them and will do the butchering (will scald and scrape hair).
Go thought on the winter fat, Joe, I'll be aware of that.
My buddy has been taught by his father to roast pigs and the one I tasted had used Italian dressing as a sauce mixed in the pulled meat. He also pooled it in the cavity when finished on it's back. I'm a BIG fan of vinegar based sauce, but still really liked the Italian dressing.
Weight? I'm guessing 70# dressed.
I'm liking the idea of the Italian Dressing actually! I don't see a thing wrong with it, afterall the ingredients are (oil, vinegar, garlic, herbs and spices). Not much different than a BBQ sauce if you take out the tomatoes.......... Take lots of pic's Rag!!
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Old 12-19-2007, 10:01 AM   #8
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Are you concerned about it cooking evenly on the lang
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Old 12-19-2007, 11:19 AM   #9
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Quote:
Originally Posted by wittdog
Are you concerned about it cooking evenly on the lang
Sure.
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Old 12-19-2007, 11:26 AM   #10
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Actually the fire box end has more radiant heat coming up which I normally take advantage of. I put a 1/2" steel plate under the grate down there which evened out the temp. Vertical the heat will even out IF the door is keep closed.
In the end I'll just eat the good parts......got to be at least one good spot. LOL
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