1st Whole Hog, Have questions.

[Swine & Dine]

I'm sure there are many ideas on the best way to smoke a hog, so I figured I would toss the question out.

I'm doing my first whole hog in about a month & not sure the best way to smoke. It will be around a 125 lb. Have a a 250 gallon offset cooker.

Can any one help a hog rookie? It's a special request for a Buddy's birthday and don't want to let him down.

Thanx.

[SoEzzy]

http://www.thesmokering.com/forum/viewtopic.php?t=22364
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Here's a change Robert.

I still work here!

[Swine & Dine]

Thank you for the info. When i get ready to do the pig I'll be sure to include pics.

[Onthekeg]

We raise pigs, what is the protocol to ready a pig for the smoker? Just field dress, wash, shave the hair, cool and salt?

I apologize, I am a farmboy, and have looked at those things all my life, but hired someone in the past to do the "dirty work." I have a confirmation of my 2nd son and graduation of the 1st one this year and was thinking of using some of the "farm produce" rather than going to town for the whole shindig. I have butchered hogs, deer and beef in the past, just looking for a little more help here!

Thanks in advance!

[Pit Boss]

I've never actually shaved a pig...but I have scraped one or two.

Scraping is the worst part of the process. Once dressed and cleaned you then dip the whole hog down into scalding hot water. Then you raise him out and start to scrape him with a dull object (we always just used metal jar lids). After a while of scraping you will have to submerge the hog in the scalding water again to soften everything up. Repeat the process until all the hair is gone.

Ahhh...the goold 'ol days.



Nowadays I just go buy the darn thing ready to hit the pit.
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Somewhere in Kenya...a village is missing their idiot.

[Onthekeg]

Ahh, this is what the scalding was for! I have always wondered why they were scalded, we just would skin them for butchering the 2 times we did it in the past.

Thanks for the info!