Pig Roast

[hickory smokers]

Need help roasting a 100 lb pig...time, temperature, what to stuff it with and how to prepare?? Thanks

 

[smoke_chef]

I would recomend PMing Cowgirl. Or checking out her blog. She's the Queen of all things awesome!! A few years back my family wanted to do a whole hog. My borther and his brother-in-law gave it a try. They would tell you, it didn't turn out so great. They weren't going to do it again! But, I saw a post from Cowgirl about her whole hog. I chatted with were a couple of time with questions. Then decided to go for it. It turned out awesome!!

Here's her blog... http://cowgirlscountry.blogspot.com/2007/03/cooking-whole-hog-on-cinder-block-pit_19.html

Also, you may not be getting many replies to your question because it's a topic pretty well covered. Try typing in "Whole Hog" in the search box. Then, if you have specific questions PM that person or throw that up on the board. Just my two cents.

Good luck. It's a lot of work but well worth it.

 

[scarbelly]

Jeannies Blog will give you some great advice for sure - I go there a lot just to see what she is up to. 

Here are some posts on SMF for you to look at as well 

http://www.smokingmeatforums.com/search.php?search=Pig+Roast

 

[hickory smokers]

Thanks. Any receipes for stuffing the hog?

 

[pops6927]

Thank you for posting!

If you would kindly go to Roll Call and introduce yourself, it will allow us to welcome you properly!

And, please take a moment to include your location in your profile also.

Thanks so much!

 

[boykjo]

Need help roasting a 100 lb pig...time, temperature, what to stuff it with and how to prepare?? Thanks

Will it be split in half or whole. I only smoke split hogs. Smoker temp, 250 to 275 degrees. Takes about 10 to 12 hrs for a 100 lb'er. Give youself some extra time. You can hit a stall.. You can inject but be careful. I would only inject a brine due to the long cooking period. The hog will be ready when the ham or shoulder is at 195 to 210.... more towards the 210 mark

Joe

 

[pigman jim]

I don't recommend stuffing your pig. No matter how it is done, the stuffing always comes out looking and tasting like it was cooked in a crock pot. I used some great sausage, lots of veggies, fresh herbs, etc in a stuffed pig one year and the stuffing was bland mush. Much better to slowly roast the pig over a slow fire butterflied (split open) and cook the "stuffing" separately where you can properly brown and cook it.

The pig will fare better if it is basted with a marinade mixture. Some suggestions on making and using a marinade (AKA a mop) is here: http://www.wholepigroast.com/pig-marinade-a-mop-recipe

Cook it slowly at around 250 degrees F. Someone suggested it is done when the ham is 195-210. I much prefer pulling the pig off when it hits 160. Just make sure you check several spots to make sure that is the minimum. Check thick meaty spots for temp and near bones (but not necessarily on the bone. I find that much below 160 as a minimum and the meat will be reddish and your guests will be uneasy about it. Much above 160 minimum and it will be unnecessarily over cooked.

Have fun and good luck!

Jim

 

[johnnie walker]

Pigman Jim, welcome to SMF! It sounds like you have a few whole pig roasts under your belt. Glad to have you here and thanks for the link on doing a whole piggy!