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How long does it take to cook a whole hog/suckling pig?
Posted on 11/24/21 at 10:05 am
Posted on 11/24/21 at 10:05 am
I have lofty goals of cooking a whole hog for the holidays one year. Enough to feed about 30-40 people. I'm designing a back yard area with a large fire pit in the back, so one option, is to use the fire pit as the heat source, with a rotating spit to cook the hog. The other option would be the coonass microwave. Generally, how long does it take to cook a hog of sufficient size to feed anywhere from 30-40 people for each method?
This post was edited on 11/24/21 at 10:06 am
3
Posted on 11/24/21 at 11:25 am to BugAC
Plan for six hours, but it can be done in less time.
Posted on 11/24/21 at 4:15 pm to BugAC
First, you need to figure out how big of a pig you’re going to get.
A dressed pig yields 40% meat and you can figure 3-4 people per pound. So if we figure 3 people per pound, you’ll need a 35 pound pig for 42 servings.
30/40 pigs are small and unless you’re putting it in a smoker and need one to fit, I’ll always suggest a 50/60 over the smaller ones.
I cook mine at 250-275 in a microwave or a smoker and below is the time it takes me. It may take longer with an open pit, just depends on how hot it is. Always give yourself about 2 hours extra just in case. You can keep it warm at a low heat once it’s cooked if you need to.
About 4-5 hours for a 30/40
About 6-7 hours for a 50/60
About 7-8 hours for a 70/80
A dressed pig yields 40% meat and you can figure 3-4 people per pound. So if we figure 3 people per pound, you’ll need a 35 pound pig for 42 servings.
30/40 pigs are small and unless you’re putting it in a smoker and need one to fit, I’ll always suggest a 50/60 over the smaller ones.
I cook mine at 250-275 in a microwave or a smoker and below is the time it takes me. It may take longer with an open pit, just depends on how hot it is. Always give yourself about 2 hours extra just in case. You can keep it warm at a low heat once it’s cooked if you need to.
About 4-5 hours for a 30/40
About 6-7 hours for a 50/60
About 7-8 hours for a 70/80
This post was edited on 11/24/21 at 4:18 pm
Posted on 11/24/21 at 5:53 pm to Churchill
quote:
Plan for six hours, but it can be done in less time.
This is about how long it would take for us to cook a 75 lb. hog at my late father-in-laws house in the country.
He had a big outdoor fireplace that we'd load up with pecan to get the fire going good and a nice bed of embers when we went to pick up the pig.
By the time we got back, secured the pig to the hog wire we'd tie it to, season it and get it hung to cook in front of the open fire, we'd have a real nice bed of coals putting out great heat.
We hooked the hog wire frame to a rotisserie that slowly turned the pig as it cooked and under it we'd have a 3 ft. x 3 ft. by 2 in. high pan to catch the dripping fat.
They never failed to come out great.
Posted on 11/24/21 at 7:09 pm to BugAC
4 years
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