|
So! I found out the place I'm getting my meats for the 4th can get and deliver a suckling pig! Being the good team member I am at work I figured I should get said pig and bring it in for my group. The butcher is going to charge me next week once the final weight comes in, should be 10---12 pounds and it's at a reasonable price for my area (once this is done I'll drop the butcher for those in area). Now I've cooked bigger whole pigs as an all day thing, but not one of these fuckers. Anybody here has? Any advice? Anyone hasn't but knows how it's done. It seems far less complex and I'm probably A++ level for a home chef. Just fishing for ideas, I don't usually get to play with something like this and it's going to be good fun. Will take pictures and POST!
|
#
¿
Jun 23, 2017 02:10
|
|
|
|
| # ¿ Apr 27, 2024 09:15 |
|
|
Suspect Bucket posted:Skin is delicious and bones can be saved for stock though. Put a pan of baked beans under the pig to catch the dripping! This is an excellent idea. BluesShaman posted:A lot of that weight is skin & bones. Probably can't feed more than 10 persons with a suckling pig. Yeah will be more! But this is the interesting part. EDIT - Butcher says my pig arrives Sunday, he is 15 pounds. MysteriousStranger fucked around with this message at 01:02 on Jun 24, 2017 |
|
#
¿
Jun 23, 2017 23:30
|
|