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Roasting a Whole Hog in 3 Steps
This Article is Courtesy of The National Pork Board.
For More Information go to "Pork - The Other White Meat"
Since Ask The Meatman.com doesn't sell any meat from our website, we HIGHLY recommend Artiko's Kurobuta rib chops which are made with 100% purebred Berkshire, ensuring a consistently exquisite eating experience. Kurobuta pork is celebrated in Japan for many reasons, especially its marbling; an attribute which the Japanese prize because of their long standing appreciation of Kobe beef. Hello! I just wanted to pass on our information that your customers might be interested in. Since 1979 our company called W & G Marketing has owned a small USDA processing plant that ships whole roasting pigs throughout the country for cooking and barbecue. Our phone number and information: W&G Marketing Co., Inc. 413 Kellogg Ave. Ames, IA. 50010 Thanks! ..Dominic {Received on February 11, 2009} | 1. Buying your hog- Order your pig from a specialty meat packer, grocery store or local locker. It is often necessary to give them 7 days advance notice. Before purchasing make sure the pig is absolutely clean.
- See Chart 2 for serving portions
- Dressed pigs are 70% of the live weight.
Smaller animals will have a greater percentage of bone and skin and will yield proportionately fewer servings of meat. - The carcass should be opened butterfly-fashion.
2. Equipment
There are three methods for roasting a hog.
Grill- The temperature at the roast should be kept constant and around 200-250 degrees F.
- Most grills will have thermometers installed to monitor temperature. If not, use a large meat thermometer inserted in a top vent.
- The outside temperature, wind, type of equipment, all will have an effect on maintaining this temperature.
- Split the rib bones at the spine to allow pig to lay flat, being careful not to pierce skin.
- Fill grill with charcoal. (see Chart 1)
- Let charcoal burn until it has turned ash-gray.
- Place heavy wire, the size of the pig, over the grill, 13 inches from the coals.
- Place pig flat, skin side up on wire surface.
- Place second wire over pig, sandwiching pig between the 2 layers of wire
Rotisserie - If using a rotisserie make sure weight is evenly distributed.
- Follow directions from your rotisserie manual.
Rock-lined Pit - Dig hole 2 ˝ to 3 feet deep at center with a diameter of 5 to 7 feet, depending on the size of the pig.
- Line the pit with rocks.
- Light fire.
- Additional small round rocks should be place in fire to be heated.
- As fire burns down, wet the burlap and dress pig as desired.
- Place pig on chicken wire.
- Under the legs make slits big enough to insert round heated rocks.
- When rocks are very hot, use tongs to fill the abdominal cavity and slits.
- Tie front legs together, then back legs.
- Wrap pig in chicken wire, fastening well so it can be lifted.
- Completely cover ashed coals and rocks with corn stalks and leaves or grass trimmings.
- Lower pig onto the leaves.
- Cover it generously on top with some leaves
- Place wet burlap over leaves to hold the heat and steam the pig.
- Cover with large canvas!!!
- Shovel dirt or gravel over canvas to keep steam in.
3. CookingGrill - Because of variants in sizes, shapes, weights, air currents and methods of barbecuing, among others, it is difficult to give a rule of minutes per pound.
- For estimate grilling times see Chart 1.
- Always check the internal temperature with a meat thermometer
- Once the internal temperature reaches 160 degrees F, the roast should be removed.
- A good place to check is the ham, as it is the largest section of the hog.
- Turn hog over half way through cooking process.
- ***Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential.
Rotisserie - Cook the pig 12” away from the source of heat.
- Keep the heat constant.
- Fluctuating heat will add to your cooking time.
- 110 pound live weight estimated cooking time is 8-10 hours.
- When pig reaches 160 degrees F move the pig away from the heat.
- An estimated 1-2 hours will keep the pig warm without drying out.
- ***Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential.
Rock-lined Pit - Estimated cooking times
2 hours for 25 pound live weight
2 ˝ hours for 50 pound live weight
4 hours for 75 pound live weight
8 hours for 150 pound live weight - When in doubt, leave it in the pit a big longer. The pig will not burn as it is cooked by the steam.
- Start cooking 12 hours ahead of serving time depending on the above table, periodically checking internal temperature.
- When pig reaches 160 degrees F move the pig away from the heat.
- An estimated 1-2 hours will keep the pig warm without drying out.
- ***Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential.
Chart 1 | Weight of Pig | Charcoal | Amount of Gas | Wood | Cooker Temperature | Estimated Cooking Time with Closed Lid | | 75 lbs | 60 lbs | 40 lbs. Cylinder | 1/3 Cord | 225-250 | 6 to 7 hours | | 100 lbs. | 70 lbs | 40 lbs. Cylinder | 1/3 - 1/2 Cord | 225-250 | 7 to 8 hours | | 125 lbs. | 80 lbs. | 40 lbs. Cylinder | 1/2 Cord | 225-250 | 8 to 9 hours |
Chart 2
Estimating serving sizes from dressed pig.
| 75 lbs. dressed pig: | 30 lbs. cooked, chopped pork | | 100 lbs. dressed pig: | 40 lbs. cooked, chopped pork | | 125 lbs. dressed pig: | 50 lbs. cooked, chopped pork | | 14 lbs. uncooked shoulder: | 10 lbs. cooked | | 6-7 lbs. uncooked Boston Butt: | 3 lbs. cooked | | 14 lbs. uncooked ham: | 6-7 lbs. cooked |
A good estimate is 1 ˝ lbs serving size per person | | | This Article is Courtesy of The National Pork Board.
For More Information go to "Pork - The Other White Meat" | Pit Roasting a Whole Hog Article from Ask The Meatman | | | Pit Cooking a Whole Hog from Ask The Meatman | | | Last Updated - Wednesday, April 29, 2009 08:15 PM | |
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