The Firing Line Forums - View Single Post

Maromero · October 17, 2009, 08:19 PM

I say we b/c this is the 1st time I've seen a pig skinned, we leave the hog resting overnight with the rub, wake at @ 3:00 am to set the fires just like you do. Cooking is done with slow heat over 12-14 hr.s with a 100 pig. If you opt to put it in the pole we constantly rotate (very slow rate) the pole with an electric motor or spread it over a steel grill and tie it with wire to flip over every 15 min. When done apply water with salt over the skin. This will crisp the skin avoiding the soggy skin. When properly done the pig wants to unravelled and fall off the pole or grill.

October 17, 2009, 08:19 PM	#26
Maromero Junior member Join Date: January 21, 2009 Location: Outside the continental U Posts: 752	I say we b/c this is the 1st time I've seen a pig skinned, we leave the hog resting overnight with the rub, wake at @ 3:00 am to set the fires just like you do. Cooking is done with slow heat over 12-14 hr.s with a 100 pig. If you opt to put it in the pole we constantly rotate (very slow rate) the pole with an electric motor or spread it over a steel grill and tie it with wire to flip over every 15 min. When done apply water with salt over the skin. This will crisp the skin avoiding the soggy skin. When properly done the pig wants to unravelled and fall off the pole or grill.