How To Make Smoked Piglet?


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Easy Smoked Piglet: I was able to locate a few high-end meat shops in a two-hour drive. It would be much cheaper to buy all the parts and make a Franken Pig.

I went straight to my processor and paid $125 to get a 35-pound of pork. It is also available frozen or fresh and ready to grill!

I was the only person who could do anything with it other than season it.

David of Butchers BBQ deserves our gratitude. He gave me his champion-winning pork injection and his signature blend Longhorn Dust, along with a mixing container.

We smoked a tender and juicy little pig for 8 hours at 245°F (118°C).

Patti and I have a special night every week. It is our date night. Wood Pellet Patio Heater, candles, lanterns, surround sound, and good food are some of our favorite things to eat outside.

Cooking Instructions: Smoked Piglet

While 35 pounds may seem small, it’s a significant amount when it comes to moving the pig around the kitchen to season it.

Heat the GMG to 245°F (118°C) if you are using a weave.

I washed the meat and then injected all pork injections. The pork injection would stick to any meat we could see.

We wrapped the ears, tail, and feet in foil to prevent them from burning.

The silver skin was ready after 2 hours in the smoke oil duck fat.

A tender and juicy little pig was achieved by smoking it for 8.5 hours at 245°F (118°C). Use the shoulder temp.

When the meat reaches a temperature between 190°F and 88°C, cover it with a lid. Allow the meat to rest for at least 5-10 minutes.

It is common for me to get many questions about how pellets can be used in recipes. For example, making bread. But, the most important thing is that you can cook anything you like. Anything above that temperature is considered to be a cooking racing style. It doesn’t really matter what type of pellet you choose, there will be very little smoke.

Smoked Piglet RecipeWood Pellet Grill Recipe

Our patio has a variety of grills that we use to cook our dishes. It’s our “Wall of Grill”. It is healthy and low-fat and can be used with pellet heads, gas, natural, and wood grills. You can cook almost any recipe on any type of barbecue.

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Remember to pay attention to TIME and TEMPERATURE. Although you can cook our recipes on any type of grill, including some in the oven or crockpot, you will lose the freshness and flavor that comes from outdoor cooking. Sometimes it rains.

Choose The Right Piglet

When you go to purchase your first pig, you will want to find a healthy one. A good rule of thumb is that a pig should look well-fed but not obese. You will also want to make sure that the pig’s skin is free of any sores or lesions and that its coat is shiny and clean.

If you are buying a pig that is intended to be eaten, it should have firm flesh and bright eyes. You don’t want to see any signs of parasite infestation on the pig or its cage. Excessive scratching by your pig can indicate an infestation, so take note of this if you see it begin before purchase.

Severe diarrhea and vomiting are definite signs that a pig is under the weather. If you see any abnormal behavior or signs of illness, don’t purchase the animal and ask to have it sent to an appropriate veterinarian for evaluation.

Kill And Gut The Piglet

If you have decided to take the plunge and raise a pig for slaughter, then you will need to know how to properly kill and gut the animal. This can be a difficult task, both emotionally and physically. If you are not comfortable with doing this yourself, there are professionals who can do it for you. The most important thing is that it is done quickly and humanely, with as little stress to the animal as possible.

First, you will need to build a slaughtering pen. This should be large enough to comfortably hold the pig, but small enough that it can be easily contained. The pen should also be high enough to prevent the pig from escaping.

You will need to have a safe place for the pig to be held during slaughter. Pigs can be aggressive and dangerous, so it is essential that you build a pen that will keep everyone safe during this process. It should also have good drainage and clearing out manure. There are many ways to build an appropriate pen for slaughtering, so talk with other people who raise pigs and see how they do it before you start to build.

Once the pen is ready, you will need a few other supplies. You will need a well-sharpened knife and something to cover the pig’s head during slaughter, such as a sack or pillowcase. You’ll also want some gloves for cleaning up afterward.

Soak In Brine

Once the pig is slaughtered and gutted, you will need to soak it in brine. This will help to preserve the meat and keep it from spoiling. To make the brine, mix together one pound of salt for each gallon of water.

You can add other spices to the mixture if you like, but this is not necessary. You will need to soak the pig in this mixture for at least seven days. It is usually better if the brine is made in a larger container and then put into a smaller one since it will expand as it dissolves.

If you want to add any other flavorings to your meat, now is the time to do it.

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Rub With Spices

After the pig has soaked in the brine for at least seven days, you will need to rub it with spices. This is what will give your bacon its flavor.

You can use any combination of spices that you like, but some common choices include pepper, sage, thyme, and garlic. Rub the spices into the meat, making sure to cover it completely.

Smoke Over Low Heat

Once the pig is covered in spices, you will need to smoke it. This can be done in a smoker or over a low fire. If you are using a smoker, follow the manufacturer’s directions.

If you are smoking the meat over a low fire, you will need to build a platform of green wood so that the meat is not in direct contact with the flames. Smoke the meat over low heat for at least six hours.

Here are some other great smoking guides and recipes: