www.sausagemaking.org

Fatman,

I am getting married in November and would like a hog roast at my reception, I would like to do it indoors and believe there is a way to do it with a propane heater and foil, is this correct? is it someting I could do myself or would I need specialist equipment?


Franco

You could do it outdoors - i've seen hog-roasters you can hire which are propane fired and totally cover the hog while cooking. This speeds everything up too acting a bit like an oven.

They are made from stainless steel too - so a bit of rain should not be a problem - though a gazebo of some sort would probably not go amiss for the person tending the roast if it is raining.

Congrats on the wedding by the way - I always assumed you were married already!

Franco

First of all Congratulations!!

A pig roast , can be time consuming, so for your wedding I would strongly suggest you allow somebody else to take charge of it , or use a bakers oven.

Any other time you feel like doing a pig roast then here are some tips!

Ask yourself how many guests, how many portions etc etc

The method you mention I know and it is not safe, but the answer to your questions are yes !

I would suggest you use a 120lb dead weight pig and have it cooked in a bakers oven, the bakers normally have pig trays for this. Stuff the pig and sew the belly up if you require but remember this will require extra cooking. Your pig should take appx 7 hours using a bakers oven and you will be sure that the inside is also cooked.

Remember to wrap the ears and tail with foil to avoid excessive burning.

A 120lb pig should yield 200 portions , allowing that the bread rolls are not to large.Remember to score the pig and rub plenty of salt into the crevices for good crackling. Once the pig is cooked you do need to serve asap to avoid the crackling going soft.

I would add appx 2.5 kg stuffing mix into the pig tray to absorb those wonderful juices and fats and apply the stuffing as a spreadable paste to your rolls and add fried onions if you can and supply apple sauce and other relishes as required.

Cor I'm salivating already!!

Any other questions let me know.

Regards

Fatman

For complete instructions, cooking time/temperatures, amount of charcoal required etc

refer to "Recipes/Whole Hog Roasting" on the following link
http://www.otherwhitemeat.com/

kind regards

Parson Snows