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Pig in the ground anyone?
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<blockquote data-quote="Deep Forks" data-source="post: 218121" data-attributes="member: 928"><p>Any of you guys ever try one? I'm gonna be doing one in late June for a party we're throwing and looking for any advice or tips. I got a 100-125 lb pig lined up, a digital meat thermometer, a good supply of hardwood for the fire. I've done some research on the internet and I like the idea of leaving the skin on to help keep in juices. One forum said to de-hair it with a torch then butcher it. I'm picking the pig up alive and question I have is can I butcher and clean it up right before I put it in the ground (one guy told me I can do this), or should a guy butcher it and find a walk in cooler and let it hang for a few days before cooking it? Also most of the research I've read says to wrap the hog in tinfoil, then wet burlap, then chicken wire. So that's the route I plan on going unless you guys have any better ideas. Thanks in advance.</p></blockquote><p></p>
[QUOTE="Deep Forks, post: 218121, member: 928"] Any of you guys ever try one? I'm gonna be doing one in late June for a party we're throwing and looking for any advice or tips. I got a 100-125 lb pig lined up, a digital meat thermometer, a good supply of hardwood for the fire. I've done some research on the internet and I like the idea of leaving the skin on to help keep in juices. One forum said to de-hair it with a torch then butcher it. I'm picking the pig up alive and question I have is can I butcher and clean it up right before I put it in the ground (one guy told me I can do this), or should a guy butcher it and find a walk in cooler and let it hang for a few days before cooking it? Also most of the research I've read says to wrap the hog in tinfoil, then wet burlap, then chicken wire. So that's the route I plan on going unless you guys have any better ideas. Thanks in advance. [/QUOTE]
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