Young Whole Pig
Serving Size : 1
Ingredients for prepare Young Whole Pig
:
| Amount | Measure | Ingredient - Preparation Method |
recipe Young Whole Pig
Young Whole Pig (this is after "First catch a pig and remove bristles
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after killing it") "Place over the fire so the heat will strike the back first. Keep
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far enough from fire so the skin does not blister or crack. Baste often with cooking oil to which
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has been added chopped garlic.. When the pig appears to be thoroughly heated on the back turn over and start
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cooking the under side, basting often. It is advisable to turn the pig frequently. The cooking
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period usually is about one and half hours, but great care must be taken that all parts are thoroughly done.
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When the meat starts breaking away from the bones it is easy to tell that the pig is ready to
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serve." (p.23) The old timers were not in error in their discussions about distance from the fire! That was one
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of the few variables they could look to. The others were time
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and "coals". "One of the most important points to remember is the condition of the coals
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at the moment of placing the meat over the fire. This mystic moment arrives when
Young Whole Pig
the white ashes are starting to fall from the red glowing coals and
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the whole bed is beginning to turn gray. Any attempt to begin cooking before this time has arrived means
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that the meat probably will be scorched or unduly dried out." (p.11)
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Bill Magee advises "Do not forget or allow yourself to be distracted either by women or liquor
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- at least until the meat is done." Preparation Time: 0:00
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