I've been asked to kill a hog for roasting...have questions
#11
Nontypical Buck
Join Date: Dec 2004
Location: Houston, Texas
Posts: 3,224
RE: I've been asked to kill a hog for roasting...have questions
I never scrape wild hogs we always skin them like a deer. Normally if we are gonig to cook a whole one we skin them out and then spilt them in two with a saw. If you have about a 120 qt icechest you can get the two halves in there easy. We keep them on ice for 3 - 4 days then when we cook them we inject them with marinate. The last one we cooked at a cookoff lasted about 30 minutes before it was a pile of bones.
#12
RE: I've been asked to kill a hog for roasting...have questions
last pig roast I was at was when my cousin got orders to Iraq. Auntie bought a farm pig (about 130) and marinaded it in her tub overnight....most hilarious thing I'd seen in a while.
#17
Also, I always stress getting that bad boy gutted, cooled down, and on ice ASAP . . . .especially if I'm going to be providing meat for 30 folks give or take.
#18
Spike
Join Date: Aug 2009
Location: Tampa, FL
Posts: 55
actually the ideal water temp for shaving a hog is 140 degrees. to hot and skin will start to cook and the pores close up. making the hair harder to get out. Have done my share and that works the best. just dip it for about 5-7 mins, start shaving just with a sharp knife, when the hair gets hard to shave, just dip again.