Split Whole Hog?

Former Member

I am cooking an 80lb pig that will be split down the middle and I'm having it skinned and the feet and head taken off. The farmer told me you get about half the weight of the pig when you dress it this way and then finished meat will be about 70 to 75% of that weight. Anywho, I can lay both sides flat on my pit. I assume I will have to turn it at least once during cooking and get to a temp of 190. Anyone fixed one this way, how long should I expect to cook it and what's the best pit temp? Should I sprits the meat with apple juice every hour or so after the first 4 or 5 hous? Will just a rub be okay?

7/3/0610:07 AM

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mnhogfarmerMember

80# hoof weight or hook weight?

A scalded and scraped, head and feet on yields around 74% hanging wt (on the hook) of the live wt(on the hoof).

A skinned hog, head on, feet off, we figure 70%

Most of the roasting hogs, or as I call them, bums, or hindtiter (the hind one doesn't milk as well, being furthest from the heart, so the weaker pigs get shoved to that one), won't yield with their faster, plumper growing littermates.

I never take my whole hogs to 190F. By then the loins and tenderloins get too dry.

I probe deep into the shoulder and shoot for 160F The shoulder near the socket is the last to get done.

7/3/0610:52 AM

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mnhogfarmerMember

Here's what we roast our hogs in:

www.lacajachina.com

7/3/0611:10 AM

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Former Member

Thanks for the pork education. I will use the internal temp suggestion, just doing butts and shoulder is were I get the 190. Hopefully here is a picture of my pit. [IMG]http://i13.photobucket.com/alb

ums/a297/schesnut/BBQPitinside.jpg[/IMG]