thomas spears
Newbie
Since I first posted my 1st. post to you, my main desk top computer crashed and I cant get any of my files off of it.However I went to my laptop and was able to pull the following off. It's pretty good because they give you a pdf on how to smoke a whole hog on their cooker or one simular to it. Yours is a lot like theirs and they will be glad to send you the complete recipe, no strings attached. They are great people.
Hello, Thomas! I shared with you the three methods of cooking a whole pig taken from our free guide, "How to Cook a Whole Pig." Here are some more tips for turning out a great cooked pig. Tips for Cooking a Whole Pig The drip pan in all Meadow Creek Pig Roasters helps prevent charring and also funnels out the grease (except in the PR36). A barrier like this in your pig cooker is a big help in cooking the perfect pig and makes the grease a lot easier to deal with. Place the cooker on solid, level ground where the cooker can't tip after it's loaded. Set a metal (not plastic) bucket under the drip stem for the grease to drip into. Cooking time will vary, depending on the weather, thickness of the meat, cooking temperature, and how your cooker cooks, etc. Clear high pressure days are the best and overcast low pressure days are the worst. Some pig cookers have a thermometer in the top of the cooking area. If it's really cold outside, this thermometer may not be giving you an accurate reading. Set a cheap oven thermometer on the grate or run a probe inside at the grate level to see if the thermometer is accurate. Also, it's important to choose a pig that fits your cooker. You don't want to deal with a pig that's too long for your cooker and hangs over the end of the drip pan or your grease barrier. This is just asking for trouble because the pig will likely catch on fire or get too hot. If you're just getting started with pig cooking, it's important to keep an eye on the progress throughout the cook, so you can make adjustments as needed. I've included a chart in the PDF to help you determine the approximate cooking time for a whole pig with skin. The weights listed are live weights. Check the internal temperature in your meat with a probe thermometer. The meat is fully cooked at 170 degrees F, but if you want to pull the pork, you may need to top it off a little higher. However, some of the best pulled pork I remember eating was cooked to the 170's. If you're cooking a whole hog with the belly sewn shut, you'll want to take it up to 200 degrees F. Use your own judgment to determine when the pig is ready. If it's tender and you're hungry, go for it! Just remember to check the temperature of the thickest parts first. Once the pig is ready, remove it from the pig roaster and set it on a table for carving or pulling. Remove the skin and slice the meat from the carcass or simply dig in with gloved hands and pull it to pieces. We like freezing pulled pork in quart-size freezer bags. This keeps the barbecue tasting great for a long time and makes it easy to thaw a small amount at a time. There is plenty more that could be said about roasting a whole pig, but we hope this guide has given you some positive direction for making your first pig the perfect pig! And by the way, if the snout catches fire or the skin gets too hot and breaks open, it's not the first time that happened. Don't get discouraged because your first pig doesn't turn out spectacular. Eat it (if you can) and try again! Most of all, I hope you enjoy your day. Grab your favorite beverage, sit back, and relax while that piggy smokes. See Ya Next Time! I hope the tips I've sent can be helpful to you. Download the guide for the complete print-friendly version. Have fun, Lavern Gingerich [email protected] PS. Do you have any questions about cooking your pig or anything else? Please reply to this email and we'll try to help you out. | Above: PR42 Pig Roaster with Second Tier Grate loaded with pork butts. Meadow Creek's Pig Roasters work great for smoking pork butts, whole chickens, briskets, and more---besides cooking whole pigs. |
Please lrt me know if this helps. TOM |
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