Create an enjoyable meal by smoking a whole pig at home.
A smoked whole pig is a meal that can be enjoyed by many people at once and enhances the dining atmosphere of any party. Cooking a whole pig in a smoker is an endeavor that takes time and effort before the desired outcome is reached. But the end result is rewarding and worth the wait. Using a traditional smoker, you can create your own delicacy using your favorite spices and a fresh, whole pig that is ready to cook. Add this to my Recipe Box.
Instructions
1. Marinate your whole pig in spices and juices to fit your taste. To get the flavor deep into the meat, use a heavy-duty meat injector to fill the thicker parts of the pig with marinade or brine. Allow the pig to sit in the marinade overnight in the refrigerator.
2. Truss the pig with heavy-duty twine to keep the meat in place as it cooks on the smoker. Wrap the twine around the pig several times in loops 6 inches apart to secure the meat in place. Make sure the mouth is tied shut and the legs are tied together.
3. Use twine and a trussing needle to sew the body cavities shut after stuffing the pig with seasonings and stuffings.
4. Soak your wood chips in water for 15 to 20 minutes to prevent the wood chips from igniting during the smoking process.
5. Set up charcoal briquettes in your smoker according to the manufacturer's directions. Ignite the briquettes using lighter fluid and allow the fire to settle and the briquettes to heat up for approximately 10 to 20 minutes. The briquettes should be red in color and covered with ash.
6. Fill the drip pan with water and pile the briquettes around the drip pan with a pair of long tongs.
7. Add your wood chips to the briquettes after the desired temperature is reached to create the unique smoky flavor.
8. Place your whole pig into the smoker and allow it to cook until it reaches an internal temperature of 160 degrees F. Make sure to check the temperature in the thickest parts of the pig, including the rump and the shoulders. This process can take up to eight hours depending on the size and density of your pig.
9. Continue to add briquettes to the smoker every hour to keep the cooking temperature constant.
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