- Jan 22, 2023
- 12
- 6
Hi folks,
I’m new here but can’t seem to find the answer for my question/s anywhere yet.
I’ve had recent success and past successes with our family owned spit roast doing whole pigs, the last one (hopefully with pics attached) was smaller but perfect size for our camping trip with just 3 families and 10 people, total.
My next up coming trip will have the same amount to feed but I was thinking about trying to cure the whole pig as ham, probably not the head or hooves though.
Then cooking it up as a hot ham tea, with cold ham sammies for the following days lunch.
I just wondered if anyone had tried such a thing or had any opinions/input ect into the idea?
Some other questions would be added like,
Should I criss cross the whole skin before curing?
Or cure and cook with skin complete then either skin it and/or just Criss cross just before finishing the cook?
Looking forward to hearing thoughts on this..
Many thanks from a bloke always ready to learn.
I’m new here but can’t seem to find the answer for my question/s anywhere yet.
I’ve had recent success and past successes with our family owned spit roast doing whole pigs, the last one (hopefully with pics attached) was smaller but perfect size for our camping trip with just 3 families and 10 people, total.
My next up coming trip will have the same amount to feed but I was thinking about trying to cure the whole pig as ham, probably not the head or hooves though.
Then cooking it up as a hot ham tea, with cold ham sammies for the following days lunch.
I just wondered if anyone had tried such a thing or had any opinions/input ect into the idea?
Some other questions would be added like,
Should I criss cross the whole skin before curing?
Or cure and cook with skin complete then either skin it and/or just Criss cross just before finishing the cook?
Looking forward to hearing thoughts on this..
Many thanks from a bloke always ready to learn.