How to Cook A Whole Pig
If you can roast a joint in your own oven then you can roast a whole pig in ours!
The approximate length of cooking time is determined by the weight of the pig, the temperature and a little bit of common sense. For first timers, a pig weighing 80 - 100 lbs is a good size to start with and takes up to 5 hours cooking slowly. Event people should opt for a pig weighing 100 lb or more.
Roasting a Whole Hog Using our Oven & Pan Method
The hog roaster needs to be positioned on a level surface.
Check square section spacers are equally spaced underneath the stainless steel insert tray.
Place the pig on the raised stainless steel insert tray and score all over using a Stanley type knife.
Pour cider over the pig, rub salt into the score marks, add bay leaves or rub in your own special mix.
Run a sheet of wide aluminium foil over the length of the pig. Small double layers can protect the snout, ears and tail.
Fill the tray with approx 25mm of water. The water will also indicate whether the roaster is standing level or needs adjusting.
Light the burners and put the special shaped insulated oven cover in place and leave for up to 2 hours on full flame.
The water level should then be checked every hour or so afterwards, adding more water when needed. At this stage the burners may be lowered for longer, slower cooking.
To check on the readiness of the pig, place a temperature probe between the shoulders and shoulder blade. The temperature needs to read 80° C or close. The environmental Health recommend that the pig is cooked through to the bone - at least 75°C at all points of the pig.
When the temperature has been reached, remove the length of foil and cook on full flame for a further 45 minutes to allow the skin to dry and crisp up.
The Extended Hood holds 3 x 1/1 bain marie pans, used to roast chicken portions/other meats, jacket potatoes etc. Slide out pans before lifting off hood.
Lift of the hood and as it will be very hot, remove it to a safe place.
Turn the burners down, remove any remaining foil and maintain a low heat throughout carving,
While the burners are on a small amount of water must be kept in the tray, enough to cover the bottom so that it does not burn dry.
The pig is now cooked to perfection with beautiful crisp crackling ready to carve and serve.
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