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For long time now I have been dreaming of cooking a whole pig in a wood fired brick oven.
It turned out that very few information can be found on how to do it in a wood fired oven. So i reached out to some of our customer who had tried it, called local butchers and search the internet for any available information. From there I established the process and put it to execution.
What you will need:
1.5 liters of White Wine
15 oz of Sea Salt
3 tbsp of Fresh Ground Pepper
6 Bay Leaves
3 large Onions, chopped
3 large Carrots, chopped
Handful of Garlic Cloves, crushed
5 branches of Sage
20 lbs of Ice
3 Rosemary branches
5 branches of Thyme
36 to 48 hours in advance:
Brine: Put 10 oz of salt in a 5 gallon pot of water to dissolve.
Put the pig in a large enough cooler to be submerged in water and ice, and pour brine water over the pig. Add 1.5 liters of white wine, the salted water, and the fresh crushed pepper.
Let it marinate for 36 to 48 hours. Check every 8 hours to ensure there is enough ice.
The day before:
Soak 2 pounds of hickory, apple, or cherry wood chips in water.
The day of:
Take the pig out of the ice bath, drain it, and dry it with a towel.
For the inside cavity rub olive oil, sea salt, and pepper. Then place the bay leaves, onion, garlic, rosemary, thyme, sage, carrots and celery inside. Sow it up to seal in the flavor.
Place the pig face down in the pan.
Rub the outside of the pig with crushed pepper, sea salt, and olive oil.
Fire up oven:
Pre-heat oven to 350 degrees, and prepare the bed of embers. Put embers to the side with the soaked wood chips over embers, and loosely cover the pig with foil
Once the pig is in the oven, seal the insulated door, and close the cast iron door as well as the damper.
Let the pig smoke for 6-7 hours. (Approximately 1 hour for every 10 pounds)
The last hour, if you want the skin to be crispy make a small fire while keeping the foil on.
The pig should reach internal temperature of 155° F
Once the pig is cooked and removed from the oven, let it rest 20-30 minutes before cutting into it.
Other useful information:
- count 1.5 lbs per guest. In most cases the butcher will give you a price and weight that is for the animal before it is gutted. No worries, when you pick it up it will be all gutted and clean
- a 60 to 70 pound pig laying flat will be about 44" long. But you can lay it with the back legs folded under the rib cage and it will be under 36"
- don't be scared to cook the pig longer. With the brick oven holding the heat and moisture in the air, the meat will remain very juicy
- the smoke flavor will be very delicate and subtle as the skin of the pig will shield the meat
- the skin will be very thick and crispy. Make sure you have a good knife to cut through it
I salt a pig by injecting it with brine using a big syringe ,your local veterinary surgeon will sell you one,they’re really cheap. A good stuffing that everyone likes is Cous cous,sliced almonds,and sliced dried apricots,salt, pepper,with some tumeric to make it look good.
Thanks a lot for sharing with us this interesting post on whole pig roasted in a wood-fired brick oven. It is really very important to learn delicious recipes. From your blog, we come to know many important things about hog roast. So, thanks again for this post.
Hi there! To address some of the questions here, the pig pictured is 60-70 pounds. The oven it was cooked in was a Four Grand-mere 950 B Raised, which has an opening height of 11.5" and 37.5" diameter cooking floor. The pan that was used to roast the pig is a stainless steel item that was custom fabricated by our welder specifically for this project. If you wanted to purchase a similar pan, we would be happy to build one for you at a cost of $350.00. Please contact us at firstname.lastname@example.org if you are interested and thanks for reading our blog!
Where did you get the roasting pan for the whole pig roast. I’ve looked online and can’t find anything. Thanks.
Looks great! I have a couple questions. How much did the pig in your pictures weigh? What are the dimensions of your oven, and your oven entrance?
Hi Kati, please try our method and let us know what you think. When we made it, the skin was very crispy and delicious! There was a minimal amount of juice left in the pan, so there was no need to remove them.
I have been researching aswell how to cook my piglet in a wood fire oven. Many others dont cover the meat and crisp the skin at the start. Doesn’t this result in burning the skin? I think I will try your method. Do you remove any juices at the end when you crisp the skin?
I got a large back yard pizza oven and can’t wait to try your suggestions. Thanks