Slowly cooking an entire pig with smoke is the oldest method of preservation.
From ancient civilizations to Native Americans, human beings throughout the ages have used smoke from a fire to cure meats while adding flavor. Smokehouses began to be used as a way of smoking meats and storing them. While meats are now stored in a pantry or refrigerator, smokehouses are still common and can be used for large cuts, or even whole animals, such as a pig. Using a smokehouse to slowly cure the meat is an old-fashioned method and creates a tender and delicious cut. Add this to my Recipe Box.
Instructions
1. Hire a smoker through a specialty food store, or purchase one (or the plans and materials to build one) through a local hardware store. Purchase a whole hog through your local butcher, letting them know beforehand that you desire a whole hog, as this is an uncommon request.
2. Place the wood in the designated part of the smoker. Light it and bring the temperature of the smoker to 70 degrees Fahrenheit. Rinse the entire pig thoroughly using a hose, and pay close attention to the interior cavity. Dry the pig completely with paper towels, discarding them afterward.
3. Tie the two front legs of the pig together using the rope, but leave one end long. Tie the long end of the rope to the designated hanging beam in the smoker, ensuring the pig is at least one foot off the floor or higher.
4. Allow the fire to go out overnight for a few hours. Relight it the next morning.
5. Smoke the pig for 14 days or longer as desired. Store it in the smokehouse or in a dry, cool, and dark area.
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