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Posted: 8/8/2014 2:03:40 PM EDT
[#1]
I've never roasted a hog but a friend of mine has a hog roast once in a while and he freezes the left-overs after picking the meat off the bones and it keeps pretty well...I've had some that's been frozen for 2-3 months that made really good sammiches.
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Posted: 8/8/2014 3:06:29 PM EDT
[#2]
Kill one now and freeze it? It'll be hard to get the classic pig roast doing a half.
How big are your pigs now?
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Posted: 8/8/2014 4:59:12 PM EDT
[#3]
They are around 100-110 now. 5 of them are going thru about 60lbs of feed per day. We were going to open it up kind of cuban style anyway so just doing one side should still be ok I think.
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Posted: 8/8/2014 5:36:05 PM EDT
[#4]
for what its worth, what you described cutting the pig in half is pretty much what I do with the smaller feral pigs i kill. I skin mine cause a wild pigs skin is just nasty but they are plenty tasty on the inside. I use a hacksaw with a 18 tooth per inch blade and its a pretty simply operation with two people. I start at the hind end and just split the spine out to the neck. They roast just fine this way.
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Posted: 8/8/2014 5:40:59 PM EDT
[#5]
Kill one, cook it. Feed your guests, and either let them take the leftovers home for themselves.
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Posted: 8/8/2014 6:19:07 PM EDT
[#6]
I have done this before, one tip on removing the hair is to burn it off. Use a propane torch (not a handheld) to crisp the pigskin until it bubbles on the surface, then immediately scrape it off with a knife. Do this in strips, DO NOT burn the whole pig and then scrape, it won't work as well. It takes a bit of time but it's not bad. We smoked it on the pit at 200 for about 21 hours, it was butter and tasted awesome. Good luck!!
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Posted: 8/12/2014 2:02:11 PM EDT
[#7]
Going to take the smallest of the pigs for the pig roast. She's not near as thrifty as the other 4. Here's a look at them just the other day.  |
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Posted: 8/12/2014 2:49:37 PM EDT
[#8]
cut it in half using a sawzall t is a lot less work that way
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Posted: 8/15/2014 1:41:37 PM EDT
[#9]
That's the plan!
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Posted: 8/15/2014 7:45:01 PM EDT
[#10]
just roasted a half a pig in June for my nephews reception. cooked it cavity side down for most of the day and flipped it over to finish it at the end.
you could pull the bone out of the ham and the meat just fell apart. the skin hardened up and acted like a big bowl. I'll try to post a pic Posted Via AR15.Com Mobile ETA 
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Posted: 8/16/2014 8:23:44 AM EDT
[#11]
Wow that looks great! Now I have something to shoot for!
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Posted: 8/25/2014 4:24:49 PM EDT
[#12]
After killin we bled & scraped the hair off. Not as hard as I thought.
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Posted: 8/25/2014 4:26:57 PM EDT
[#13]
Then we gutted her removed the head & butterflied her.
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Posted: 8/25/2014 4:30:30 PM EDT
[#14]
Next we built a cement block BBQ pit. I used a concrete saw to notch the block to accept the rebar supports that the expanded metal rack rests on.
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Posted: 8/25/2014 4:32:39 PM EDT
[#15]
Here it is on the double sided rack just getting started.
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Posted: 8/25/2014 4:35:30 PM EDT
[#16]
This is as far as the finished pig got! I barely got it off the pit & they were on it!  " /> |
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Posted: 8/25/2014 4:59:03 PM EDT
[#17]
Most excellent!
Was it worth all the work? |
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Posted: 8/25/2014 5:03:22 PM EDT
[#18]
Yea it was. I was whupped when it was all over but it was good & I had good help when I needed it. Weather sucked though needed a lot of Break Free for everyone's weapons! Now I gotta decide what to do with the pig head in my fridge.
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Posted: 8/25/2014 5:05:37 PM EDT
[#19]
LOL.
What would you do differently next time? |
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Posted: 8/25/2014 5:21:42 PM EDT
[#20]
Not get completely worked up about it beforehand? Actually the slaughter & prep went way better than I was prepared for. I mean you can watch 1500 youtube videos on pig slaughtering but there is still a fair amount of uncertainty til you actually pull the trigger. My concern was whether we would kill the pig quickly & get it bled out. It went very well.
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Posted: 8/25/2014 5:56:34 PM EDT
[#21]
scrambled eggs and brains
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Posted: 8/25/2014 6:53:09 PM EDT
[#22]
Bravo! not too hard, is it? the biggest worry I ever had was cutting someones finger as they reached for a taste ;)
Posted Via AR15.Com Mobile |
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Posted: 8/27/2014 8:03:18 AM EDT
[#23]
Awesome!
Got any more pics of the cinder block pit? That looks interesting. |
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Posted: 8/27/2014 4:31:59 PM EDT
[#24]
Here ya go
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Posted: 8/27/2014 4:32:47 PM EDT
[#25]
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