Hangin a pig

[Buckeye]

How many of ya'll have cooked a pig by hangin' it in their pit? (assumin yer pit iz tall enuff of corse). Whut method of hangin iz the "norm"? Meat hooks or tyin rope round it'z feet? Any other? That method haz me curious an wunt'n ta try it. I'm akustom ta butterflyin' tha pig, cookin skin down, an fillin' tha cavitee with liquids and that's alwaze produced A-1 results. I just wonder how tha meat in tha cavitee will tern out without tha liquid bath.

[Woodman]

I'd fill that hog to the brim with Texas Pepper Jelly! That's what I'd do 8) 8)

[Grumpy Gator]

WoodJellyGuy...

You gettin a commission? Or just suckin' up?

[Texana]

WoodJellyGuy...

You gettin a commission? Or just suckin' up?

He is out of control :)

[Texana]

WoodJellyGuy...

You gettin a commission? Or just suckin' up?

He is out of control :)

But he is right on all counts !!!
Texas Peper Jelly .... the bomb !!!

[Buckeye]

Hey Moderater-dude, git back on topic!...GEEZ! :twisted: :twisted: :lol: :lol: :lol:
Yes Woodsuck iz brown-nose'n on hiz birthday! :twisted: :twisted:

[Dirty Ron]

good question Buckster.....hmmm I really don't know (imagine that). I'm not fond of doing whole pigs, anyways

[gatorpit]

Wrap in chicken wire. IMPORTANT, "NOT GALV. WIRE." If you don't support the pig/hog, you risk the chance of it falling to pieces and parts will be in the bottom of your pit. Not always and depends on size. Check out this link and you will see a hog hanging with meat hangers thru its heels. http://www.gatorpit.net/gator_news.htm

Cheese cloth works also.

Ritch

[Buckeye]

Wrap in chicken wire. IMPORTANT, "NOT GALV. WIRE." If you don't support the pig/hog, you risk the chance of it falling to pieces and parts will be in the bottom of your pit. Not always and depends on size. Check out this link and you will see a hog hanging with meat hangers thru its heels. http://www.gatorpit.net/gator_news.htm

Cheese cloth works also.

Ritch

Ritch...I had that kwestyun on my mind too, but fergot ta ax. Wuz wonderin how ta keep the critter from serperat'n at tha hind quarters once it git's ta tha "done'" stage. Chicken wire, eh? 8) ....last time I looked fer that stuff, all I found wuz tha Galvinized stuff. Where kin I find sum hooks ta hang Mr. Pig with?

[bigwheel]

Well whut I cant figger out on this hawg hanging operation is how you keep the bottom half of the hawg from getting more overly done than the top half? Looks like it would need to swap ends at some point. Whut am I missing here? Thanks.

bigwheel

[Buckeye]

Well whut I cant figger out on this hawg hanging operation is how you keep the bottom half of the hawg from getting more overly done than the top half? Looks like it would need to swap ends at some point. Whut am I missing here? Thanks.

bigwheel

BW.....alltho I wuz implyin bout tha pig bein in a pit big enuff ta house that sucka......I failed ta mention tha method of cookin it. Since I got a offset stick burner...tha pig wood git equal xsposhur ta heet an smoke....whereaz I baleeve u cook in yer uprite?..direckt heet?... but at a low temp? Fergive me fer bein so assumin...but I thaut I red a few yeers ago that that's how u cook. Korrect me, pleeze. I see how u come ta tha conclushun that if'n a person put their heet source in say their uprite smoker, that tha bottom part wood cook fastr'n tha top part. That wood be a problem.......but not fer offset cookin. Sorry bout dat...I shooda been more cleer.

[gatorpit]

I put "Hog Hangers" in my pit. Most are sliding and have to be built-in to the pit. The pit with hog hanging on the link had sausage hangers the customer ran thru the hind legs.

Can't speak of any other pit other than mine. Gator Pit Uprights run pretty much an even temperature upper and lower with the way we designed the two chambers and direct heat into them from the horizontal end. Got pics on my website showing the temps doing this. Boils down to put design as to how a pit runs.

Ritch

[bigwheel]

Well for small quantities I do most frequently cook with the fire in the bottom of the upright but even when in the offset mode...think the lucky porker is going to get more heat from the bottom side than can be bounced back down from the top. I mean a full growed hawg carcass is going to be a lot of blockage to plug up the elevator shaft. Just seems like the laws of physics would demand the heat spank his lower extremities the hardest. Now maybe a baby hawg..hung up right near the top might offer some equal exposure from both North and South.

bigwheel

[Woodman]

:D :o 8)