7 hours ago, rotuts said:very hard to get crackling to Crackle on a whole pig
I was going to ask about it, but thought Id be polite
for a change
Congratulations !
My DH is a highly skilled pig roaster extraordinare. We have done probably 25 pig roasts over the years. We do one at our house every July for around 45 to 50 friends. The fire is mostly charcoal with some apple wood to supplement. When the pig first goes on the fire it gets turned almost constantly (by hand...the other hand has a beer in it) until the crackling is starting to get crisp. I cut it off onto a cookie sheet and cut it into bite size pieces and salt it with Hys Seasoning salt. Eventually we get most of the skin crispy except for the neck and butt areas. Once the skin is off the lid is lowered to help the fat render. Once that's done the loin is ready for picking. It is permitted to pull the meat off the loin area only. The shoulder and butts are for dinner. Sometimes we get down to the back bone with the ribs being pulled off. Depends on who is at the roast. Here are a few pics from various roasts. Oh and if there are dogs around, we cut the ears off for them.
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