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Old 06/23/13, 08:50 PM
Fire-Man's Avatar
Join Date: Apr 2005
Location: South Carolina
Posts: 4,864
Cooking a Hog!

I am going to cook one of my 125lb hog on the grill July 4th. I have slaughtered/prepared a good many hogs and chilled them etc before slicing/putting them in the freezer. But, I have never slaughtered one to put the hole hog on the grill. Can I slaughter the hog and put it directly on the grill or should I chill it for a couple days first? Which would be the beast? Thanks
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Old 06/23/13, 09:34 PM
Join Date: Feb 2007
Location: ohio
Posts: 693
whatever is best for you

yes you can put it right on the good............
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Old 06/23/13, 09:51 PM
aka avdpas77
Join Date: Dec 2008
Location: central Missouri
Posts: 3,432
Around my hometown, when they cooked a "whole" hog, they would dig a deep pit, burn a lot of wood in it till it was full of coals, wrap the hog in wet burlap, put it in the pit and cover it. It was delicious, but I never was around to see how the entire thing was done. I can't imagine what size grill one would need to "spit"a whole hog
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Old 06/23/13, 10:11 PM
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Join Date: Apr 2013
Posts: 802
You do not have to chill it before cooking. I have killed and cooked right way several times, starting the fire before killing the animal.

However I did that because I had no refrigerator. If I had a place to cool it I would butcher it and hang cold then cook it a couple days later to break up the work load.

Lots of ways to cook it just make sure it reaches 155F. If it is not done continue to cook never serve by the clock . Check the temperature once it is done you can hold it hot at 140F for hours if needed. Allow plenty of time and do not rush it. Have more fuel (wood, propane, charcoal) twice than you think you need .

My brother in law has a stainless steel box with a heavy metal lid. You put the pig in and pile charcoal (20 lbs) on top light it . When it burns down add another 20 pounds and so on till it has cooked.
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Old 06/23/13, 10:17 PM
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Join Date: Jul 2003
Location: Central S. C.
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I'd never let it see the fridge. Even if it is hours before you put it on to cook, any bacteria or germs will be on the surface or superficial and soon nullified. If you cool the core temp down to refrigerator temp it will just take hours more to cook it.
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If you're born to hang, you'll never drown.
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Old 06/23/13, 10:43 PM
Join Date: Jan 2009
Location: Missouri Ozarks
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Make sure you also cook the part of the hog.
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Old 06/23/13, 11:01 PM
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Walter Jeffries
Join Date: Jul 2004
Location: Mountains of Vermont, Zone 3
Posts: 9,502
I've done research on this with carcasses. We slaughter weekly, many for roasters in addition to cutters. The quality will be better if the carcass chills and hangs for at least 24 hours. Seven days is better. Chilling temperature is important - in the mid-30F range. Ice in the body cavity can help bring down the carcass temperature.

The most important thing on a roast is that it cook long and slow at a gentle temperature. You're aiming for 145F† to 165F internal in the largest muscles (ham) not touching the bone. Use a probe meat thermometer. The trick is to get it to temperature without over shooting yet still doing the job of cooking. Then let the meat rest a bit to solidify before carving.

Cooking a large pig takes a long time. Enjoy the process.

Have fun,


†New USDA recommendations
__________________ -- Pastured Pigs, Poultry, Sheep, Dogs and Kids
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Old 06/23/13, 11:19 PM
Join Date: May 2013
Location: Northeast, Florida
Posts: 1,033
When we've done a whole hog, we put heated up rocks in the belly cavity. Just don't heat up wet rocks in a fire, they can split or explode.

Whole hog, roasted... yummy good.
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Old 06/23/13, 11:30 PM
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Join Date: Jul 2003
Location: Central S. C.
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The more you chill it, the longer it takes to get through the stages of rigor. I politely disagree with the need to chill it. If you want to "cool it down", hang it up in a breezy place and keep the flies off of it until it goes from stiff to flexi again.
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If you're born to hang, you'll never drown.
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