Final Chapter - Smoke Da Pig

moosemacSeptember 3, 2012

Whew! Well I survived the last few days and here are the promised pictures.

Pig in Brine Under Ice - Put the pig in the brine on Wednesday and took him out Saturday.

Trussed Pig - We made a sling out of stainless steel braided wire. It worked great!


Rubbed the Pig - Rinse and patted dry then rubbed inside and out with a dry rub mix.

Into the Sauna er...Smoker - At 7PM on Friday, we slid him into the smoker and fired up the woodstove.

The Finished Product - Smoked at 220-250 degrees for 19 hours, here's the finished product. No the skin isn't charred. It's actually dark dark brown because the main wood used to smoke him was oak. I learned too late, if I used Sugar Maple (next year), the skin would have ben golden brown.

The PIG - The guys decided since the pig was smoked, he needed a cigar in lieu of an apple in his mouth. Sunglasses were for his "tan".

Pig Under the Knife - DH nephew, the butcher "volunteered" to carve. The meat was juicy, tender and flavorful, a home run!.

Spectator Sport - A few of the "supervisors" gathered around to watch the spectacle.

That's All Folks!

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Amazing! And obviously a lot of planning and work went into this project; glad it was a success.

    Bookmark   September 3, 2012 at 2:54PM
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Amazing indeed!

What an accomplishment! Congrats on the success - looks delish!


    Bookmark   September 3, 2012 at 3:38PM
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It does look delicious, good for you for undertaking such a task.

Nothing tastes quite like smoked pig.....


    Bookmark   September 3, 2012 at 4:03PM
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Yummy!!...With 19 hours of that pig wafting smokey piggy fumes....I am surprised you didn't gather a crowd of several hundred and all the nearby dogs!

    Bookmark   September 3, 2012 at 5:29PM
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Nothing better than a smoked pig.

And I learned something new. I didn't realize that oak was a good wood for smoking meat.


    Bookmark   September 3, 2012 at 7:29PM
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Darn....I forgot to send you my address and phone number. LOL
Last time I had smoked pig was years and years ago.....but it was cooked in the ground. Deep pit BBQ.
Yours looks so yummy. And I am drooling.

    Bookmark   September 3, 2012 at 9:25PM
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LOL! Smoked piggy with a cigar!

Very good looking smoked/roasted pig. Oak is my favorite wood for pork.

After the feast, there are more good eating ahead. The two aluminum trays of the most delicious juice and fat and what can be better than stock made from smoked pork bones?

If you saw open the big bones, smoked bone marrow is an ultimate delicacy.


re: Oak -

"OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is good on ribs, WHITE OAK makes the best coals for longer burning. All oak varieties reported as suitable for smoking. Good with red meat, pork, fish and heavy game. "

    Bookmark   September 3, 2012 at 11:17PM
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I agree, oak is heavy smoke flavor. Too heavy for me most of the time, but I think pork can "stand up to it". We don't use it much, though, because it can overpower more delicate flavors.

Different wood for different applications, you know.


    Bookmark   September 4, 2012 at 12:21AM
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Congratulations on a big job well done!


    Bookmark   September 5, 2012 at 10:05AM
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What a feat! I'm exhausted just looking at the pics. Hope you enjoyed all the yummy rewards! Thanks for sharing!

    Bookmark   September 7, 2012 at 10:13AM
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Congratulations on your venture into whole pig cookery. Thanks for sharing it with us. BI bet everyone really enjoyed that juicy, smoky pork. What did you do with those pans of luscious drippings?

    Bookmark   September 7, 2012 at 2:19PM
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Thanks all.

Ruthanna, Those pans got dumped! DH didn't think I wanted them!

    Bookmark   September 7, 2012 at 2:30PM
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