Cooking Whole Hog
Contrary to what my last post may have implied, I had a great weekend. We were out on the North Fork of Long Island enjoying th company of great friends, good food, beer, fire, beaches and farms. I haven't had a more relaxing weekend in a long long time.
In our travels I picked up an interesting little book called Best Barbecue Recipes by Mildred Fischer. It's an interesting book filled with recipes from cooks all over the United States. It also includes a lot of information from various meat producers.
Here's a guide to cooking the whole hog, courtesy of the North Carolina Pork Producers Council via Best Barbecue Recipes.
I: Select your menu:
II: Select a method of preparation: for whole hog or shoulders, etc. using wood, charcoal or gas.
75 lbs 60 lbs 1/3 Cord 6 - 7 Hours
100 lbs 70 lbs 1/3 -1/2 Cord 7 to 8 Hours
125 lbs 80 lbs 1/2 Cord 8 to 9 Hours
- Cooker Temperature is between 225 degrees and 250 degrees.
- Cooking time assumes a closed covered cooker.
- DO NOT exceed 225 degrees for the first 2 hours of cooking.
- If using an "open" grill allow 1 hour of cooking time per 10 lbs of pork.
- When using charcoal or wood, distribute more coals under the hams and shoulders and less under the belly, ribs and back fro more uniform cooking. Additional coals started outside of the cooker should be added as needed to maintain proper temperature.
- If using a gas cooker - read the manufacturers directions.
- 75 lbs dressed pig = approximately 30 lbs cooked, chopped pork.
- 100 lbs dressed pig = approximately 40 lbs cooked, chopped pork.
- 125 lbs dressed pig = approximately 50 lbs cooked, chopped pork.
- 14 lbs uncooked Shoulder = 10 lbs cooked with a cooking time of 6 to 7 hours.
- 6 - 7 lbs uncooked Boston Butt = 3 lbs cooked with a cooking time of 3 1/2 to 4 hours.
- 14 lbs uncooked Ham = 6 to 7 lbs cooked with a cooking time of 6 to 7 hours.