Whole Hog Cooking and Traditional Barbecue at it's Best - BBQ Central

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Old 09-17-2005, 08:10 AM   #1
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Whole Hog Cooking and Traditional Barbecue at it's Best

Some good, interesting reading...

http://pages.cthome.net/edhome/whole_hog.htm
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Old 09-17-2005, 08:12 AM   #2
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Don't know about the reading part, but if she were stoking my fire we'd definitely have a flare up!!!! Who does BBQ with Daisy Dukes and high heels? Good thing Woodmans dog wasn't there.
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Old 09-17-2005, 09:54 AM   #3
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That's Ginger, She could cook circle's around you boy's They also have a outdoor bread and pizza oven. (wood fired) The most fine frendly folk you would ever have the pleasure of meeting.
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Old 09-18-2005, 08:06 PM   #4
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Quote:
Originally Posted by Larry Wolfe
Don't know about the reading part, but if she were stoking my fire we'd definitely have a flare up!!!! Who does BBQ with Daisy Dukes and high heels? Good thing Woodmans dog wasn't there.
Better yet...good thing Woody wasn't there!
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Old 09-18-2005, 11:55 PM   #5
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I'm just glad I wasn't there. #-o
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Old 09-18-2005, 11:56 PM   #6
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Quote:
Originally Posted by Burnt Food Dude
Ok, I gotta ask, how many people wil a 70 pound pig feed?
One. 8-[
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Old 09-19-2005, 04:32 PM   #7
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70 pound pig will net you about 30 pounds of meat.

Jim
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Old 09-19-2005, 04:38 PM   #8
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depends if the weight of the pig is dressed or pre-dressed.

Please, no undressed jokes.
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Old 09-19-2005, 04:38 PM   #9
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How Big of Pig Do You Need?

Approximate Percentages of Loss due to slaughter, cook, bone, fat
On the Hoof Hanging weight Meat Will feed (approx.) @1/4 lb pp
20.00 13.00 5.85 23.40
30.00 19.50 8.78 35.10
40.00 26.00 11.70 46.80
50.00 32.50 14.63 58.50
60.00 39.00 17.55 70.20
70.00 45.50 20.48 81.90
80.00 52.00 23.40 93.60
90.00 58.50 26.33 105.30
100.00 65.00 29.25 117.00
110.00 71.50 32.18 128.70
120.00 78.00 35.10 140.40
130.00 84.50 38.03 152.10
140.00 91.00 40.95 163.80
150.00 97.50 43.88 175.50
160.00 104.00 46.80 187.20
170.00 110.50 49.73 198.90
*Actual percentages may (and probably will) vary. This is to be used as a guideline.
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Old 09-19-2005, 05:08 PM   #10
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Quote:
Captain Morgan Posted: Mon Sep 19, 2005 1:38 pm Post subject:

--------------------------------------------------------------------------------

How Big of Pig Do You Need?

Approximate Percentages of Loss due to slaughter, cook, bone, fat
On the Hoof Hanging weight Meat Will feed (approx.) @1/4 lb pp
20.00 13.00 5.85 23.40
30.00 19.50 8.78 35.10
40.00 26.00 11.70 46.80
50.00 32.50 14.63 58.50
60.00 39.00 17.55 70.20
70.00 45.50 20.48 81.90
80.00 52.00 23.40 93.60
90.00 58.50 26.33 105.30
100.00 65.00 29.25 117.00
110.00 71.50 32.18 128.70
120.00 78.00 35.10 140.40
130.00 84.50 38.03 152.10
140.00 91.00 40.95 163.80
150.00 97.50 43.88 175.50
160.00 104.00 46.80 187.20
170.00 110.50 49.73 198.90
*Actual percentages may (and probably will) vary. This is to be used as a guideline.

All I see is a bunch of numbers. How do you make heads or tails of them. Come on Cappie, give the web site so we can translate!
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Old 09-19-2005, 07:10 PM   #11
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I don't like doing hogs under 100 pounds, they are inmature and have not developed the flavor I like.
Out here when buying hog they have a set price for pigs under a 100 pounds lets use $100, then when they go over 101 pounds I get the extra weight for only a couple of dollars more than the 70 pounder.

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Old 09-19-2005, 07:33 PM   #12
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Quote:
Originally Posted by jminion
I don't like doing hogs under 100 pounds, they are inmature and have not developed the flavor I like.
Out here when buying hog they have a set price for pigs under a 100 pounds lets use $100, then when they go over 101 pounds I get the extra weight for only a couple of dollars more than the 70 pounder.

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Old 09-20-2005, 07:07 AM   #13
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Quote:
Originally Posted by Bill The Grill Guy
Quote:
Captain Morgan Posted: Mon Sep 19, 2005 1:38 pm Post subject:

--------------------------------------------------------------------------------

How Big of Pig Do You Need?

Approximate Percentages of Loss due to slaughter, cook, bone, fat
On the Hoof Hanging weight Meat Will feed (approx.) @1/4 lb pp
20.00 13.00 5.85 23.40
30.00 19.50 8.78 35.10
40.00 26.00 11.70 46.80
50.00 32.50 14.63 58.50
60.00 39.00 17.55 70.20
70.00 45.50 20.48 81.90
80.00 52.00 23.40 93.60
90.00 58.50 26.33 105.30
100.00 65.00 29.25 117.00
110.00 71.50 32.18 128.70
120.00 78.00 35.10 140.40
130.00 84.50 38.03 152.10
140.00 91.00 40.95 163.80
150.00 97.50 43.88 175.50
160.00 104.00 46.80 187.20
170.00 110.50 49.73 198.90
*Actual percentages may (and probably will) vary. This is to be used as a guideline.

All I see is a bunch of numbers. How do you make heads or tails of them. Come on Cappie, give the web site so we can translate!

Can't remember where I got it. I saved it as a document.

The first column is the pig before being dressed.
The second column is the weight when dressed.
Third column is weight after cooking.
4th column is servings you'll get at a 1/4 pound per, which is not
enough for my crowds.
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Old 09-20-2005, 07:23 AM   #14
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That's the most inaccurate thing I have ever seen. Figure 1/2 pound per person and multiply by two. That's your dressed whole hog weight. Worked for me after the last ten years.
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Old 09-20-2005, 07:31 AM   #15
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That's the most inaccurate thing I have ever seen. Figure 1/2 pound per person and multiply by two. That's your dressed whole hog weight. Worked for me after the last ten years.
Yep! Been about a week!!!

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Old 09-20-2005, 07:41 AM   #16
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