Question smoking whole hog skin side down

Discussion in 'Pork' started by va_connoisseur, Apr 21, 2013.

  1. Fellow Smokers,

    I am doing a smoke for my cigar shop on 8 June. They want a pig and I have a question for those whole smoke whole hog skin side down. I am curious if the meat gets greasy from all the juices collecting in the cavity? Do you siphon off the liquid before picking the meat? If so, how?

    I have done a few hogs racer style on a split drum. This will be my first on my reverse flow. It will be ~85 pounds.
  2. pigman jim

    pigman jim Fire Starter

    The meat doesn't really get greasy (ok, it's a pig roast so the pig is already kinda greasy!). The skin isn't as crispy if that matters to your fans. I simply poke a couple of holes between a few ribs as needed to let the juices drain. Since I mop the pig as well, some of the mop marinade tends to pool up in the cavity and that is more of what I'm draining when I poke some holes in there.

    Have a great time and post some photos!

  3. Thanks. I will definitely post photos after the event.

    I had not thought of mopping. That's a good idea. When I do them racer style I don't worry about mopping because I don't have access to the meat.

    I plan to inject with a apple juice/vinegar mix so I will make extra for the mop.

    Do you foil at anytime?
  4. pigman jim

    pigman jim Fire Starter

    No foiling for me other than the tail and ears and such for display. The one time I did foil it, to me, the meat tasted more like slow steamed pork rather than smoked. It was still good and got rave reviews anyway, but I prefer that nice smokey flavor. My smoker is lined in foil to hold the smoke in but I wouldn't wrap the meat in it.


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