You will also need to protect the more delicate areas of your pig. One of the most popular and delicious parts is the ears. If you do not protect them, they will burn. The best way to protect both the ears and the snout is to use a nonstick oil or spray on a piece of parchment paper.
Use this to cover the delicate areas. You can keep the parchment in place by covering it with a piece of heavy-duty aluminum foil. This will ensure your entire pig is tender, crispy and juicy without any burned areas. There are a lot of different recipes for preparing a whole pig for roasting.
One of the most popular is brining. For this method, you will use a solution of water and salt. This will not only tenderize your meat but moisture will be retained in the muscle fibers.
If you intend to brine your pig, you will need to place your pig in a large tub, cover it with your brine solution and let it sit overnight. Brining will infuse your pig with flavor while keeping your meat moist and succulent. Your meat will not become tough or dry out. Pro Tip: You can add extra flavor to your brining solution by adding plenty of herbs, hot peppers, oranges or lemons. To make certain your brining solution completely penetrates your whole pig, inject your solution into the thickest areas of your meat.
This will ensure all of your meat has been brined as opposed to just the surface cuts. We also recommend basting your pig. This will ensure your meat has a dark, thick, caramelized coating on the surface of your pig. This will also prevent the superficial meat and skin from becoming dry. You will need to keep basting your whole pig while it is cooking, especially when the surface begins to look dry.
There are a lot of options for your basting mixture and the ingredients you use to add flavor. We recommend olive oil, fruit juices, lemon juice, wine and herbs. You can further enhance your flavor and improve your caramelization by using sugar or honey. Pro Tip: Do not use a lot of sugar on the surface of your pig. This will cause your meat to burn if the temperature gets too hot. Another important part of cooking your pig is your sauce. Some of our favorite sauces include:.
Using a rotisserie is critical for cooking your whole pig. If you use a rack to support your pig over the fire, your pig will be stationary. This means one side will be raw while the other will be crispy and burnt. The only way to make certain your pig is evenly cooked all the way through is by using a rotisserie.
There is no way you will be able to turn over your pig while it is cooking. It is practically impossible to manually turn an entire pig by hand over a hot fire. Even attempting to do so will lead to a disaster. You will most likely burn yourself or char your eyebrows and arms at the very least.
The best possible solution is a sturdy hog rotisserie. This is critical to your success. You can purchase a whole hog rotisserie from your choice of companies. Pro Tip: Make certain the rotisserie you purchase has been weight tested for more than the weight of your whole pig. This will ensure your rotisserie can easily hold, turn and support the weight. One of the most critical aspects of cooking your whole pig is making certain your pig is properly trussed to your rotisserie. Your pig will loosen, shift and move while cooking.
Traditional Coleslaw. Jewel Salad. A spit braai is a term derived from South African slang — its a method of cooking meat on a lamb spit rotisserie machine.
At this point, the meat is carved straight off the carcass and the meal is served. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Skip to content. Related posts: Readers ask: How to cook a pig on a spit? Readers ask: How to cook a whole pig on a gas grill? Question: How long does it take to cook a pig? Trying to deal with 50 pounds of dead meat flopping around on the spit is not fun—trust me.
To keep the pig more secure, I like to use thick wire to hold the spin in place against the beam. To do so, start by using a sharp knife to make a pair of incisions on either side of the pig's spine, right in the middle of the back. Insert a U-shaped piece of 14 to gauge wire around the beam, and through the holes. Use a pair of pliers to continue twisting the wire until it is as tight as you can get it. The pig should now be held firmly in place around the beam, and should be fairly evenly balanced no matter what angle the beam is rotated to.
If there are any little curious kids around, now is the time to take cute pictures of them with Porky McSqueel. Also, assure them that this is all part of the circle of life. Watching the Lion King helps. No matter what you do, your pig will attract flies. My best advice is to wave them off and act distraught if someone seems disgusted. Otherwise, ignore them—they ain't gonna do nothing to the pig that six hours of roasting can't make right. To finish securing the pig, use more wire to strap its trotters to the secondary support beam.
I like to wrap the wire once in a figure 8 pattern around the ankles, then twice around the perimeter of the whole get up so that the feet are extra secure. You do not want the feet coming loose in the middle of cooking. Light the first batch of coals in a charcoal chimney in a separate location, then spread them underneath the pig in a circular pattern.
The idea is that you want the heat concentrated under the hams and the butt the shoulder , which are the thickest parts of the pig and take the longest to cook. Avoid placing any coals directly under the belly section, which will drip juices that can catch on fire or smolder if they hit the hot coals. Start your pig rotating, replenishing the coals by adding fresh ones directly on top of the old ones every thirty minutes or so.
Use briquettes instead of real hardwood, which burns too fast and hot for this application. You'll need about a pound of briquettes per pound of pig, but have extra on hand just in case.
About 4 or 5 hours into cooking depending on the size of your porker , you'll notice a torrent of juices gushing out of various holes in the body. That's ok—there's still plenty more in there left un-gushed. Chichi suggested this year that we place a disposable aluminum pan underneath the center of the pig to catch the juices for later use.
That worked swimmingly well. As the pig approaches it's final half hour plan on 1.
0コメント