Originally Posted by DirtyDirty00
Thanks! So if I do foil should I wrap the pig directly in foil? Then I can put him in chicken wire and lower him in? Cover in burlap and cover with dirt?
I've just read that the greenery helps steam the meat bc the moisture. I figured I needed something green in there.
I'll be digging the hole today. I'll be burning the wood Friday night and sticking the pig in around 1-2am and ill let it cook till bout 4pm
Greenery does help steam the meat but if you don't have any available the wet burlap does the same thing.
Season and stuff the pig ( if you want ) then wrap in foil... cover in burlap, then the chicken wire. You can either wet the burlap before wrapping or after, either way works fine.
it saves a lot of work if you layer everything out underneath the pig... chicken wire, burlap and foil....Then place the pig on top and season or stuff.
When you're through seasoning just wrap it up..
make sure to attach loooong pieces of wire at each end as handles.... For lifting the pig out of the pit... you don't want to have to bend over into the pit and try to lift or lower the thing.
If you cook the pig on it's back the skin holds in the juices... the meat comes out fall-apart-tender...
The most important things to remember are getting the hot coal bed deep enough to last and keep all air out.
If you have the time, you could practice on a little underground cook...
Good luck with the pig, they are easy to do, the hardest part is digging the hole.