ORIGINAL: falcon
"Jim, I don't really care how much they weigh with guts or without, if they don't fit between my racks, I don't want it.
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That is some good eating. We used to do a pig in the ground thing once a year. But it was always a big hassle to get the hair off them: How do you do it.
It's a lot of work, but worth it to us. Any 125-150 lbs(before gutting
)is the ones we like. We use 1/2 of a 55 gal drum filled with water andplenty of burningoak under it until you have some good coals under it. When the water is scaldingsoak a burlap sack in the water with a pole, take it out and lay on pigfor 6-7 mins. Then remove andwith the back-end of the butcher knife startscraping the hair off. Before you soak the the burlap again, hose off the pig and continue until the pig is nice and white. We Gutt it and split it down the middle including the head....
