Sd Bbq Pig Food

SMOKED WHOLE PIG

Steps:

• Prepare your pig for smoking by cutting through the backbone, cutting the ribs away from the backbone, and removing any excess silver skin from the ribs and interior cavity. Use a sharp knife to trim away some of the skin away from the hams and shoulders.
• Preheat your smoker to 275 degrees F for indirect cooking. Use a mild hard wood like apple or hickory.
• Combine all of the injection ingredients in a large bowl. Using a syringe injector, inject the liquid into all areas of the pig.
• Place the pig on your smoker and close the lid. Smoke for 1 hour before opening the lid.
• Make the mop sauce by combining all of the ingredients. Mop the sauce on the pig once very hour until the internal temperature of the hams reach 165 degrees F.
• Use heavy duty foil the tightly wrap the pig and tuck the ends of the foil around the edges of your pig.
• Close the lid of your smoker and continue cooking until the internal temperatures of your shoulders read at least 195 degrees F and your hams are about 185 degrees F if you want some sliced/chopped pork. If you want to be able to shred your whole pig, cook until your temperatures in the shoulder read at least 200 degrees F and your hams read 195 degrees F.
• Turn off your smoker and allow your pig to rest for at least an hour (still wrapped in the foil) before slicing, pulling, and serving.

SD BBQ PIG

Steps:

• THE PORK BELLEY. Sear scored belly, braise in belly ingredients for 5-7 hours. Reserve all drippings for BBQ sauce and press belly in refrigerator for 12 hours minimum. Portion 4oz per serving, seared on a flat top to serve. PORK CHEEKS OR TENDERLOIN. Marinade the tenderloin and cook to medium rare. BBQ WALNUTS. Blanch walnuts in allple juice and reserve the broth. Cool and dry walnuts ans set aside. At serving time prepare all other BBQ walnut ingredients. RYE CORN BREAD, combine dry ingredients, add wet to dry, add butter and bake in cast iron skillet 30-35 minutes. CORN BREAD PUDDING, 1 lb corn bread, 5oz butter, 3/4 cup heavy cream, salt to taste. Blend together.