|
That's a fairly large pig, and will require a couple of men to handle it, especially when it's hot. I've done many, but always over a hickory fire. We wrap the pig in chicken wire and loop it on each end so you can get a metal bar through the loops on each end in order to turn the pig. While I like to do a smaller pig, as it's easier to handle, we don't cook ours near as hot as 400 degrees, but keep the heat low. We start late in the day, just before dark, and start a fire out of hickory. We place the pig on an old army cot, and put a tarp about 3 feet over it, and make something like a lean-to. When the hickory burns down to coals we shovel it under the cot until there is a bed of coal about 2 inches deep. Add coals every 30 to 45 minutes, and turn every 2 hours. Keep the fire burning and plenty of bud on hand. We cook it all night and most of the morning and check the temp. to make sure the pig has reached 190 before serving. Cook pork slow, on low heat or it'll dry out and turn hard. The biggest thing, is to get the hair off and the pig cleaned properly. Again, that's a job that you will need help with. Scald the pig in hot water. If you can't keep your hand in the water until the count of 9 the water is to hot. Over nine and it's to cold. That's the unscientific way, not sure of the exact temp, but if you get the water right, the hair will just wipe off with out much trouble. Your making me hungry just thinking about it. Have fun!!
|
