[Sca-cooks] Whole Hog (long

[chirhart_1]

We to are doing a pig but have our own pig cooker.  From chirhart   (The
holehog kitchen)
----- Original Message -----
From: "Christine Seelye-King" <kingstaste at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, July 31, 2003 11:07 AM
Subject: [Sca-cooks] Whole Hog (long


> Here is the information I just printed out for my lord, who will be doing
> this same thing at Pennsic.  Good Luck!
> Mistress Christianna
>
> Here is a recipe from about 1660, from The Complete Cook by
> Rebecca price for roasted pig from Williamsburg VA .
>
> To Roast A Pig: A Very Good Why
> After your pigg is scalded drye the inside with a cloth, then spitt it and
> put into the Belly thereof a handful of sage, a piece of butter, and a
> crust of bread, then sew it up and lay it to the fire, and flower it very
> thicke all over, and as it drops off flower it again, and so roast it with
> a quick fire till it be almost enough and the coat thereof crisp, then
with
> a drye cloath wuipe all the flower clean off, and when it is brown and
> crisp send it to the table with sawce made of the gravie that runs from it
> in the roasting, butter being melted therein with some chopped sage, and
> the brains of the pig.
>
> Taillevent recommends roast pork be eaten with verjuice, and says some
> people put garlic, onions, wine, and verjuice in the pan with the
> drippings from the meat and make a sauce with that. Kind of like sauce
> Robert without the mustard.
>
> He says of stuffed roast suckling pig that while some lazy persons eat
> it with Cameline Sauce, it should be served with a hot Yellow Pepper
> Sauce. Of that, Poivre Jaunet, he says to grind ginger, long pepper,
> saffron -- and some people add in cloves with a little verjuice -- and
> toast; infuse this in vinegar (or verjuice) and boil it when you are
> about to serve your meat.
>
> Something Taillevent doesn't recommend for roast pork, but which happens
> to be excellent with it, is Garlic Jance, made from ginger, garlic and
> almonds, ground, infused in verjuice and boiled until thickened. He says
> some people put white wine in it too. It's a little like a modern Greek
> Skordalia...
>
> Adamantius
>
> Modern Technique from an on-line source, probably someone from the
"Memphis
> in May" Cookoff -
> > Basic "How-To" for Hosting a HOG ROAST:
> Order your pig from a specialty meat packer, grocery store or local
locker;
> often 7 days advance notice is necessary. You will also need a
> specially-made "hog cooker," a grill made to accommodate the large size of
> the butterflied hog.
>
> Makes about 30-40 pounds of chopped pork, enough to serve 50-70 people:
> · 1 75-100-pound dressed pig
> · .5 pound salt
> · 60 pounds charcoal briquets
> · Barbecue sauce
>
> Split backbone to allow pig to lay flat, being careful not to pierce skin.
> Trim and discard any excess fat. Sprinkle salt inside cavity. Set pig
aside.
>
> Place 20 pounds of the charcoal in large grill; pour 1 quart charcoal
> lighter  fluid over top and ignite. Let burn until charcoal has turned
> ash-grey. Place  heavy gauge wire, about the size of the pig, over grill,
13
> inches from coals.
>
> Place pig flat, skin side up, on wire surface. Close lid of cooker; cook
at
> 225 degrees F. for 6 hours, adding additional lighted coals as needed to
> maintain temperature in cooker.
>
> Place a second piece of wire over pig, sandwiching pig between the two
> layers of wire. Turn pig over; remove wire from top. Insert meat
thermometer
> in thigh, do not touch bone.
>
> Baste meat with barbecue sauce; pour sauce in rib cavity to measure one
> inch.
> Close pork cooker lid; cook at 225 degrees F. for two more hours or until
> meat thermometer registers 160 degrees F. and no pink meat is visible when
> hams and shoulder are cut.
>
> Slice and chop meat; serve with barbecue sauce, sandwich buns, cole slaw,
> and your other favorite side dishes.
> Tips:
> · Allow about 1 .5 pounds carcass weight per person.
> · Do not exceed 225 degrees F. cooking temperature during the first two
> hours of cooking; the idea is to slowly cook the pig.
> · Temperature control is more difficult in an open grill; allow for 1 hour
> of cooking time per 10 pounds of pig.
> · Additional coals started in a small grill outside of the cooker should
be
> added as needed to maintain proper temperature.
> · Distribute more coals under the shoulders and hams and less in the
center
> for more uniform cooking.
> · Allow two quarts of barbecue sauce per 75 pounds of pork.
>
>
> Equipment For Making the Job Easier:
> · Specially-made hog cooker
> · Extra small grill or "burn barrel" for starting coals
> · Squirt container of water for possible heat source flare-ups
> · Knife, cleaver, chopping block for chopping roasted hog (a new, clean
> garden hoe does this job well)
> · Thick rubber gloves for handling the hog
> · Two pieces of wire approximately 3 .5-feet x 4-feet to be used for
> turning, sturdy enough to support carcass weight
>
> Cuts of pork
>
> · Remove the hind foot with a cut through the tuber calcis. Remove the
front
> foot with a cut that is just distal to the ulna and radius.
> · Remove the leg with a cut that starts between sacral vertebrae 2 and 3
and
> which is then directed towards the tensor fascia lata.
> · The cutting line is then changed so that most of the tensor fascia lata
is
> incorporated into the leg.
> · The butt and picnic are removed together as a shoulder, by a cut that is
> that is perpendicular to the vertebral column and which starts between
> thoracic vertebrae 2 and 3. The butt is separated from the picnic by a cut
> that skims past the ventral region of the cervical vertebrae at a tangent.
> This keeps the top of the picnic relatively square.
> · The jowl is removed from the picnic with a cut that follows the crease
> lines in the skin.
> · The remainder of the side of pork is split into the loin and belly by a
> curved cut that follows the curvature of the vertebral column. One end of
> the curve is just ventral to the ilium, the other end is just ventral to
the
> blade of the scapula.
> · The loin may be divided into a continuous sequence of chops. From
anterior
> to posterior these are the
> · rib chops,
> · center loin chops and
> · tenderloin chops.
> They can all be cooked satisfactorily by dry heat. Alternatively, the
> thoracic, lumbar and iliac regions may be left intact as large roasts,
>
> · the rib end roast,
> · center loin roast and
> · tenderloin end roast.
> · The psoas muscles may be removed from the lumbar region to make
> tenderloin, and the longissimus dorsi and adjacent small muscles may be
> removed from the vertebral column, and rolled and tied to make boned and
> rolled loin roast.
> · A crown roast can be made by twisting the thoracic vertebral column into
a
> circle so that the stumps of the ribs radiate outwards like the points of
a
> crown. This facilitates the rapid carving and distribution of portions at
a
> banquet.
> · The longissimus dorsi may be cured and smoked to make Canadian Style
bacon
> or (as it is more often called within Canada) peameal bacon and back
bacon.
> · The rib cage plus its immediately adjacent muscles are removed from the
> belly to make the spare ribs.
> · The remaining muscles of the abdomen, together with those that overlap
the
> ribcage for their insertion, constitute the side of pork. Side of pork may
> be cured and smoked to make slab bacon.
> · The picnic may be sliced to make picnic shoulder chops through the
> humerus, or it can be partly subdivided to make picnic shoulder roasts.
> Picnic shoulder roasts may be boned and rolled, or smoked and cured in a
> variety of ways.
> · The butt, or Boston butt, is usually divided into a number of blade
steaks
> that are cut from dorsal to ventral through the scapula. The more anterior
> part then forms a butt roast.
> · The leg may be subdivided to create, from proximal to distal, the butt
end
> roast and the shank end roast. Alternatively, the leg may be cured and
> smoked to make ham.
>
> · The feet, the hocks, the knuckles and the tail can be baked or cooked in
> liquid and consumed enthusiastically with a large quantity of draft beer
>
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