Phrasty
Babbling Farker
Did this the other day and I thought you guys might approve :becky::thumb::heh: **Might be slightly graphic for some**
I got a decent deal on a nice small 60 pound pig... I knew I was heading to the country for the weekend and a nice roast would be in order so I jumped on it. I'll be selling the hams so hopefully I'd at least make back some of the cash. I LOVE roasters this size... Always so tender. Thought I'd share how it all went down:
For those that have never broken down a pig, it's pretty straight forward once you know a couple steps. This is how I do it... (VERY briefly)
I begin by taking off the hams (these will be cured). Start the cut right where the leg meets the belly and go straight towards the spine. Cut through the spine with a sharp cleaver.
Then take off the front section (picnic ham & boston butt) I count 4 ribs back and cut through there right along the rib to the spine. Again use a sharp cleaver to get through the bone:
And you're left with the midsection (belly/ribs & loins/ribs) which is where my weekend's roast comes into play. To cut off the the spares/belly, cut straight across the belly right where the "chop" starts to thin out. Then down the length of the spine with a sharp cleaver if you have a straight hard or with a saw.
However, I took the midsection and deboned it of the spine and ribs. I removed one side of the belly and we have this...
*fast forward to the weekend by the sea*:
Gave it a rub of my jerk wet rub then rolled & tied it:
I got my rotisserie all jerry rigged up! :thumb::becky:
I took the roast out of the fridge to come to up room temp for a little and I figured I'd at least let it see the sea before it got devoured as a gesture of my appreciation... :heh::thumb: It was a great day.
Then on to the fire it went... :hungry:
Had a great sunset with a "couple" Appleton Reserve & coconut waters with friends to pass the time.
Didn't look too shabby at all by the time it was ready to come off: :wink:
All sliced up & ready to serve...
We had it simply with boiled corn & roasted sweet potato...
It was SO good. Juicy & tender! Nine of us devoured the entire thing!!! Destroyed it!!! :becky::becky: Can't wait to get a chance to do this again!! But for now... it's back to reality!!! :mmph::heh:
Thanks for lookin' :becky:
Cheers
I got a decent deal on a nice small 60 pound pig... I knew I was heading to the country for the weekend and a nice roast would be in order so I jumped on it. I'll be selling the hams so hopefully I'd at least make back some of the cash. I LOVE roasters this size... Always so tender. Thought I'd share how it all went down:
For those that have never broken down a pig, it's pretty straight forward once you know a couple steps. This is how I do it... (VERY briefly)
I begin by taking off the hams (these will be cured). Start the cut right where the leg meets the belly and go straight towards the spine. Cut through the spine with a sharp cleaver.
Then take off the front section (picnic ham & boston butt) I count 4 ribs back and cut through there right along the rib to the spine. Again use a sharp cleaver to get through the bone:
And you're left with the midsection (belly/ribs & loins/ribs) which is where my weekend's roast comes into play. To cut off the the spares/belly, cut straight across the belly right where the "chop" starts to thin out. Then down the length of the spine with a sharp cleaver if you have a straight hard or with a saw.
However, I took the midsection and deboned it of the spine and ribs. I removed one side of the belly and we have this...
*fast forward to the weekend by the sea*:
Gave it a rub of my jerk wet rub then rolled & tied it:
I got my rotisserie all jerry rigged up! :thumb::becky:
I took the roast out of the fridge to come to up room temp for a little and I figured I'd at least let it see the sea before it got devoured as a gesture of my appreciation... :heh::thumb: It was a great day.
Then on to the fire it went... :hungry:
Had a great sunset with a "couple" Appleton Reserve & coconut waters with friends to pass the time.
Didn't look too shabby at all by the time it was ready to come off: :wink:
All sliced up & ready to serve...
We had it simply with boiled corn & roasted sweet potato...
It was SO good. Juicy & tender! Nine of us devoured the entire thing!!! Destroyed it!!! :becky::becky: Can't wait to get a chance to do this again!! But for now... it's back to reality!!! :mmph::heh:
Thanks for lookin' :becky:
Cheers
