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Buying locally reduces the distance your food has traveled, and thus the environmental impact. Also, if you buy locally, you can visit the farm to see if the conditions are to your liking.
However, you don't have to be some sort of leftwing nutjob to buy locally. Doing so results in higher quality, fresher food, and keeps your money in the community.
I think we can all support that. Site Selection: Where will you hold the pig roast? If you have lots of room at your house, that's great.
If not, you have to find a public picnic area which will allow you have have a fire. It should also have access to water, and restrooms of some sort.
I like to visit the site ahead of time, just to make sure it will work. Invitations: Once you get the site reserved and a date picked, you have to send out invitations via Email, Facebook, Pidgeon, whatever you use.
Make sure to include instructions to get to the site, if it is remote, as well as specific instructions about what to bring. Part of the key to these things is making sure that people bring a bunch of great food and drink to share.
Assigning items to bring might be a good way to avoid duplications. Deputies: As the person in charge of the pig, you are going to be busy.
After spending all day feeding the fire, suddenly the pig is done and ready, and all your guests are here.
You don't have time to find plates or search for ice. Get a few deputies, involve them in the planning of the event, and have them help out during.
One or two should be good. Unless you ask your butcher to thaw it out for you, the pig will arrive frozen solid.
It's going to take a few days to thaw something this large. If you can get the butcher to thaw it for you, DO IT! I typically obtain a large cardboard box and line it with a heavy plastic bag.
Place your pig inside, and cover the pig with salt. I would start this process days prior to the pig roast. After a day or so, thin parts will start to thaw out, like the bacon, and the ribs.
You will have to start putting ice on these parts to keep them cold while allowing the shoulders and hindquarters to thaw out.
The important point is to keep the pig just cold enough to prevent spoiling, but warm enough to allow it to thaw. Don't worry too much if the pig is still a little frozen on roasting day.
In order to speed the process of roasting, you need to butterfly the pig. Butterflying means that you cut the backbone from pelvis to skull, to allow the pig to lay flat.
This is really not as hard as it sounds. At an absolute minimum, you need a cheap, heavy chef's knife , and a standard hammer and a Bone Saw.
A proper bone saw is preferred, but any hand saw would work. Step 1 - Start at the tail end of the pig, with the pig on it's back.
Using the saw, cut open the front of the pelvis and encourage by force the hind quarters to lay flat. You should see the back of the pelvis, and the start of the backbone.
Step 2 - Move to the head, and use the saw to cut open the breastbone; start the cut on the tail end, and cut up to the head.
The rib cage should open slightly. Step 3 - Go back to the tail, use the bone saw to start cutting the backbone near the pelvis, once you have a cut started, switch to the knife.
Place you knife horizontally along the backbone, and pound the back of the knife with the hammer a few times.
The vertebrae are surprisingly soft, and the blade should cut right through. Repeat this process several times, each time cutting through vertebrae.
The pig should start to lay flat. Make sure that you don't cut beyond the vertebrae - it's easy to cut too far and come out the top of the pig.
This will make an unsightly hole. When you reach the back of the head, you have a choice to make. The pig will lie flatter and cook better if you cut the back of the skull in half with your saw.
It's possible that this last step might be too much for some people. If so, skip it, but your pig won't cook quite as evenly.
Once the pig is butterflied, cover the interior with kosher or rock salt and your rub of choice, and place into the pig rack.
I don't have a favorite rub recipe, so I just use Tony Chachere's rub, available at your supermarket. If you have a marinade injector, this is a good time to juice up the pig with your marinade of choice.
If you want to butterfly the pig the night before the roast, simply rack the pig, and fill the bottom of the roaster with ice. Unless you live somewhere really warm, that should keep it cool until the roast.
Prior to the pig roast, assemble your roaster and make sure all the parts are there. By: Kathryn Roberts. References The Professional Chef.
The Culinary Institute of America. Wiley, Fergus Henderson. Ecco, April Bloomfield. Welcome to Doghouse Leathers! This site is for adults only.
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