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how to keep a whole hog cool

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  • how to keep a whole hog cool

    I am trying to plan on having a pig roast for labor day but need to pick up the pig on Friday but not cook it until Monday. My refrigerator is not large enough to keep a pig in so how can I keep it under 40F until Monday?

    How do you guys do it?

  • #2
    Big assed cooler and alot of ice. You can construct one pretty easy. Even a kid's pool and a blanket cover/wrap. Did I mention alot of ice? Drill drain holes, of course. And pick up some extra ice. Besides, the wife won't like my bathtub suggestion anyway.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Or... can you wrap it in plastic and beg commercial fridge space in town? Any store with a butcher dep't has a walk-in... they usually come bagged anyway...all mine have.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Get a big cooler & some bags of ice. Put a bag of ice or two inside the chest/abdomen cavity, put some ice in cooler & then put the pig in & put some more bags on top of the pig. Try to not open the cooler too much. Keep the drain open so pig doesn't sit in the melted ice water. Try & keep it in the shade or inside with A/C. Use a probe thermometer to monitor temp. I've kept hogs & venison this way for almost a week & all was good.
        MES 30"
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        • #5
          Originally posted by Richtee View Post
          Big assed cooler and alot of ice. You can construct one pretty easy. Even a kid's pool and a blanket cover/wrap. Did I mention alot of ice? Drill drain holes, of course. And pick up some extra ice. Besides, the wife won't like my bathtub suggestion anyway.
          What he said, and make sure its not sitting in meltwater. I'd recommend a sheet of styrofoam on the top and bottom, for insulation as well. A small livestock trough would probably work, or even a plastic barrel, depending on the size of the hawg. Just make sure they are good and clean, or the pig is in a water tight bag.
          Once you go Weber....you never call customer service....

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          • #6
            you called it right on the bathtub.

            Don't I want to keep the water from the melted ice in the cooler? I would think that it would assist in keeping everything cold.

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            • #7
              Originally posted by Cheech View Post
              you called it right on the bathtub.

              Don't I want to keep the water from the melted ice in the cooler? I would think that it would assist in keeping everything cold.
              A bit..but also waterlogging your meat. UNLESS you fancy dumping in a couple pounds of Mad Hunky brine... get the water out. If the pig is in a bag tho... SOME meltwater is advantageous.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Richtee View Post
                UNLESS you fancy dumping in a couple pounds of Mad Hunky brine...
                Which...in the name of science and all that..I WOULD donate...
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  also you don't want water coming in contact with the pig.
                  The water collects microscopic bits of pig, bacteria feed on the bits and your melt water swiftly becomes a rather nasty bacterial soup that you do not want ANYWHERE NEAR a large piece of meat that's going to be cooked low and slow.

                  So sealed bags of ice only and lots and lots of them. Keep the pig as dry as possible (see above soup explanation).

                  Or go with rich's idea and drop it in a trough full of brine - in which case I'd - personally - weigh the pig and throw in cure sufficient for 1/3 to half it's weight (skin & bones and fat don't count)
                  And that way not only do you have a moister more flavoursome pig - it's seriously cut down on the possible bacterial problems as well :-)
                  You still need the ice, but it's not as crucial to keep it near freezing and you don't need to worry about keeping it dry either.
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #10
                    Yeah Man! What they said What you're lookin at as a problem is an opportunity. Brine that porker. 48 hours in an ice filled flavor pool! Hell yeah take Rich up on his offer
                    JT

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