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Those with suckling pig experience...

post #1 of 16
Thread Starter 

Hey guys if you have experience handling a suckling pig can you give me some general dimensions per poundage. I want to throw a suckling pig in the Lang 36 which has a cooking area of 30" x 18". I don't need any particular size to feed a certain number of guests, I just want to do a lil piggy biggrin.gif

post #2 of 16

I've only smoked a small pig once. They are very lean not much flavor.

post #3 of 16

I can't help you, but just don't forget the camera!

post #4 of 16

Unless you are raising your own pigs what is available from the butcher will be the determining factor.  If the butcher buys local pork he may be able to ask the farmer for a certain size but more often then not you get what the farmer delivers.    Since you are not planning for a party I would just get with your butcher and tell him how big a cooking area you have and let him tell you  how much the pig will weigh.

 

Down here suckling pig is considered a delicacy but like veal, I tend to stay away from it. 

post #5 of 16

Sounds good any luck ?

post #6 of 16

icon_cool.gif

Now Al has given you some good advice. Ask he guy that your getting the pig from. They would know how big the pig will be after butcheing it. But it sounds like you don't have much room being only 30"x 18" thats not a very big area. It sounds like to me that you may need to do 2 different smokes depending on how many people you have coming over.

post #7 of 16
Thread Starter 

Thank's gentlemen for the input. I was going to order it from a local italian market, I'll take your advice and talk to the butcher. I'm not worried about feeding any number of people, just my wife and I. I just want to have the pictures to say I done it! Hahahaha

post #8 of 16

 

 

I've never cooked one, but have seen lots of them  cooked, what I have learned is there isn't much meat on them, mostly all bone, fat and skin.

 

I understand the "wanting to do one," I would like to try one too, just to do it, but around here the size your wanting costs around $100 and I can buy a lot of meat for that much money.

 

If you try it you might want to think about smoking something else along with it to fill up on. biggrin.gif

 

Gene

 

 

post #9 of 16

Not trying to tell you what to do, or not to do, but years ago my Son hired a guy to come in and do a whole hog for his employees & Tower company contacts.

Then the following year, he built his own 275 gallon "Hog Cooker", and did a few of his own hogs for a couple years.

 

Then he did a  couple of butts, briskets, and hams, and decided the individual hunks of meat are much cheaper (for the part you eat) & more tasty than a whole hog, with all the gristle, fat, arteries, and other things that aren't appetizing to most people.

 

We decided that doing whole hogs, no matter what their size is strictly for aesthetics.

 

Now the weeds are growing tall around the big old "Hog Cooker", and the MES 40s are smoking away.

 

This is only our Opinions, and you know what they say about opinions.  biggrin.gif

 

 

Bear

post #10 of 16

I can't find the link, but if you would PM Cowgirl, she would be a lot of help for you.

 

Good luck and good smoking.

post #11 of 16

I've did a 80 pound whole pig last summer, but I did mine in a La Caja China and a smoking pistol.  They are lots of fun to do, and everyone that came to the party thought it was really cool.  I got mine from a small meat marketing co. just south of Omaha, Nebraska.  I think they say they ship, so if you want you can check them out.  http://www.wgmarketing.com/

 

It tasted pretty damn good, but you are paying pretty much for the looks.  Gotta remember all the bones, etc. are adding to the cost of your meat.

post #12 of 16

I did a 50lb in my woodfired oven it was supposed to be 25 lb but there was a mix up at the farmbiggrin.gif.I n value terms Bearcarver is on the money much better value in cuts. There is also an issue that the small ones dont have a lot of muscle,& I find can be a bit mushy. They get spit roasted down here by different ethnic communities for pretty good results. Have you considered doing a side of a larger piglet rather than a whole small?

On cost the slaughter charge is the same here regardless of the pig size,so say its $50 thats $5 a kg on a little guy but only $2.50 on a bigger etc.SO per pound /kg you pay more for small pigs.

BUT they look great,you might consider cutting right up rib cage a splaying him out spatchcock/butterfly deal to get better to get heat on all surfaces to cook it evenly.GOOD LUCK

post #13 of 16
Thread Starter 

You guys bring up a good point with the financial issues, I didn't really think of that. I just want to do it so I can take pics and say I did it biggrin.gif

post #14 of 16

If you brine it in basic salt water brine for a few hours the flesh will firm up a bit.Helpful for the real little guys.

post #15 of 16
Quote:
Originally Posted by raymo76 View Post

You guys bring up a good point with the financial issues, I didn't really think of that. I just want to do it so I can take pics and say I did it biggrin.gif



We can understand that. The pics look great in your scrapbook!!

And if there are any kids around during the smoke, they go nuts---Their mouths drop open, and their eyes get huge!!!!

 

 

Enjoy,

Bear

 

 

post #16 of 16

I can get suckling pig by the piece from my butcher,marinated in olive oil,garlic,lemon,etc but its $20 a kg .I can buy belly for $10 if thats any comparison. Wife resistant to the little pig concept so I call it annoying teenage pig instead of suckling pig to soften the blow.ROTF.gif No chance of me serving a whole one head on just yet.

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