Preparing Suckling and Barbecue Pigs

suckling Pig: This is in case you have an extra piglet. By waiting 5 months you could have all the meat of a big pig, but your sow may have had too many babies to nurse manageably. You could bottle-feed the extra, or you could kill, scald, scrape, and gut it on the same principles as a larger animal. After cleaning out the innards, rinse the pig in warm soda water. Leave on the head, but clean the passages of the head and throat with a wooden skewer wrapped in a small piece of soft cloth. Cooking a Suckling Pig. Fill with stuffing. To stuff a 12-lb. suckling you might use 3 c. diced celery, 2 c. chopped onion, Vi c. minced parsley—all fried in plenty of butter and then combined with about 7 c. dry bread crumbs. Sew and truss. Bend the forefeet backward from the knee and the hind legs forward. Make deep cuts in the skin in 3 places. Put a potato or apple in the mouth to hold it open. Roast at 350°F until the meat thermometer reaches 185°F (3-4 hours).

Spit-Barbecued Pig: This works best with a smallish pig, like about 40 lb. That will feed a huge family reunion or some similarly large group. Give it a good scraping, clean it, and scrape inside and out under running water an extra time. Optional: make a dressing to stuff it (about 2 gal.). Wrap feet and ears in foil to keep them from burning, and keep the pig turning on the spit. A motorized spit is the easiest. The roasting will take 5 hours for the 40-lb. pig, more if it is bigger. Use a meat thermometer to check on how done the pig is, deep inside.

Feet—pickle, gelatin, or sausage

Now back to handling the 200-pounder. This one definitely must be cut up.

Continue reading here: Cutting Up the

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