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Cooking a whole piglet?

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    Cooking a whole piglet?

    Was going to try my luck at getting a piglet Saturday afternoon.

    Any suggestions on how to smoke one whole?

    Thinking one of the smaller ones below.



    Sent from my XT1080 using Tapatalk

    #2
    Brine in apple Juice / apple cider mixture for 24 hours then smoke misting with apple juice throughout the cook.

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      #3
      Here's one that I did recently. I spiked him with a turkey injector and let him marinade overnight on ice.

      Attached Files

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        #4
        I fried one like a turkey once. Injected and rubbed.. Then fried

        Turned out great

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          #5
          Hard to ruin one that size--

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            #6
            Cajun microwave
            Attached Files

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              #7
              Looks delicious!

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                #8
                I used the Cajun microwave as well and it worked awesome.
                Attached Files

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                  #9
                  This

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                    #10
                    You guys are making me hungry! I need to look in to this cajun microwave thing. I have cooked several just halved and on a smoker like Slick8 shows. They turn out great with a good injection and rub.

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                      #11
                      Stop it, my mouth is starting to water. And that ain't good with 2 hours till lunch.

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                        #12
                        Looks good

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                          #13
                          smoked one last year about 25 pounds on the hoof stuffed it with boudin turned out really good.

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                            #14
                            Been thinking about doing the same but a question...how to remove the hair?

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                              #15
                              Originally posted by Lurch0000 View Post
                              Been thinking about doing the same but a question...how to remove the hair?
                              If you can get a big pot of water, boil and scrape them. Seems if we smoke them skin on they tend to hold flavor and don't dry out at much from the few I've seen done. Then we just kinda peel the skin back and serve when it's done and rested for a bit.

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