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<blockquote data-quote="KDM" data-source="post: 218123" data-attributes="member: 314"><p>Wash the hog while he/she's in the trailer.&nbsp; Hog shrite isn't a spice and WON'T improve flavor.&nbsp; Then keep the hog in a clean area or kill it right away after cleaning.&nbsp; A garden hose with a spray nozzle and push broom works pretty well.&nbsp; Kill the hog and split from stem to stern to get a the inside.&nbsp; Once that's done, the hair thing can be done several ways.&nbsp; Put the hog right on the coals and roll it around or use a torch.&nbsp; I prefer the roll around method myself as I think you get better hair removal and the burnt skin kind of adds a smoke tinge to the meat.&nbsp; We used a torch for touch-up work.&nbsp; I'm not a big one for tin foil, but he burlap and chicken wire is not a bad idea.&nbsp; We just used the burlap.&nbsp; Have a way to cover the hog quickly once you put it on the coals or you will set the burlap on fire.&nbsp; We used one of those meat thermometers with the long wire on it and stuck it into the ham of the hog before burying it.&nbsp; Once the hog is in the ground it's an art and guesswork.&nbsp; We injected the hog with butter and seasonings to help with the dryness, but use whatever you like.&nbsp; We left the hog in the ground for around 12 hours and dug it up when the meat temp hit 165 for a little while.&nbsp; If you're planning on doing a couple of these a year, put the hole in a spot where you can keep the hole open.&nbsp; It saves time and effort next time.&nbsp; We put concrete blocks around the edges of our pit.&nbsp; The also make above ground models.&nbsp; PM luvcatchinbass, he does one every year.&nbsp; Good Luck!!&nbsp; Whole hog BBQ can be habit forming.</p></blockquote><p></p>

[QUOTE="KDM, post: 218123, member: 314"] Wash the hog while he/she's in the trailer. Hog shrite isn't a spice and WON'T improve flavor. Then keep the hog in a clean area or kill it right away after cleaning. A garden hose with a spray nozzle and push broom works pretty well. Kill the hog and split from stem to stern to get a the inside. Once that's done, the hair thing can be done several ways. Put the hog right on the coals and roll it around or use a torch. I prefer the roll around method myself as I think you get better hair removal and the burnt skin kind of adds a smoke tinge to the meat. We used a torch for touch-up work. I'm not a big one for tin foil, but he burlap and chicken wire is not a bad idea. We just used the burlap. Have a way to cover the hog quickly once you put it on the coals or you will set the burlap on fire. We used one of those meat thermometers with the long wire on it and stuck it into the ham of the hog before burying it. Once the hog is in the ground it's an art and guesswork. We injected the hog with butter and seasonings to help with the dryness, but use whatever you like. We left the hog in the ground for around 12 hours and dug it up when the meat temp hit 165 for a little while. If you're planning on doing a couple of these a year, put the hole in a spot where you can keep the hole open. It saves time and effort next time. We put concrete blocks around the edges of our pit. The also make above ground models. PM luvcatchinbass, he does one every year. Good Luck!! Whole hog BBQ can be habit forming. [/QUOTE]

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