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Hole Pig FOOD & DRINK VideoHow to Butcher an Entire Pig: Every Cut of Pork Explained - Handcrafted - Bon Appetit
Though you may choose any from a wide variety of spices to use on the animal, there are a few key components to ensuring that the pork tastes great.
Whether you choose to roast the pig on a spit or flat on an extra large, home-made barbecue pit, just don't forget the salt.
Before roasting the whole pig, brine the animal in a mixture of water, salt and other seasonings. The brine should include mostly salt and water, with about four cups of salt to five gallons of water.
You might also add sugar and spices such as coriander, black peppercorns, bay leaves, thyme, chili pepper and crushed garlic. Adjust the seasonings to taste.
Boil one gallon of water with the salt and sugar, if using, until dissolved, then cool and add the spices and remaining water. Store toys separately: we recommend breathable cloth pouches or cotton socks.
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Ok No. Revoke Cookies. 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 knife , and 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 slightly. 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 is 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.