Re: Whole Pig?I'll attempt to describe preparing the pig. Those with a weak stomach may wish to ignore my post.
Shoot the pig on the top of the head with a .22, then immediately hang it by it's hind legs and cut its throat. You'll have about 10 seconds before it starts kicking, so have everything prepared to move quickly. After it's bled out, before gutting it you dip the pig in a scalding water tub, a water trough works well. After scalding the pig, (make sure you roll it over in the water to get all surfaces), pull it out and hang it again.
Now scrape off the scalded skin, the hair will come with it. Rinse it off with the hose and you're ready to gut it. If you've never gutted anything before, be careful you don't puncture the bladder. It's a small opaque pouch toawrds the rear of the pig with fluid in it.
After you've got it cleaned out, from the belly side split the spine. This can be done with a sharp hatchet or a 90Â° grinder with a saw blade on it. Be careful not to go all the way through, what you are doing is forming a hinge with the back..
After that is done, you should be able to crack the back by spreading the ribs and make the pig flat. We usually cook our pig about an hour belly side down, then flip it to its back for the remainder of the cooking time, following the tips given above.
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