It didn’t take my husband long to research his newest Pig Pit. Last year, we lost too much heat overnight and had to bring the temp up very quickly. With that, we lost some crispy pig skin to charred pig skin. This year? We had such improvements with the pit, we’ve decided to continue to work on it and make it a permanent structure on our property!
This baby had class! This baby had heat! This baby produced one great tasting pig! We had about a 155 pound pig which was put in brine for 2 1/2 days. Our brine consists of Apple Cider Vinegar, Apple Cider, Apple Juice, Onions, Apples and salt. We let this sweetie go in the ice and brine (Yes, in my bathtub since it was over 100 outside in August) until it was time for the pit.
Next up, I decided to inject the pig with Butter Pecan marinade combined with Crown Apple Whiskey. We wrapped her up in chicken wire, foil and banana leaves. This year, I decided to double up on the banana leaves to give the skin extra protection against the heat. It worked!
As you can see, my husband constructed a pulley system complete with metal grate to set the pig on prior to putting it in the ground. (Last year, he burned his hands trying to pull the pig out) This worked absolutely beautifully! No one was burned and the metal from the grate really helped keep the temperature constant throughout the entire cooking process.
All in all, we had about 40 mouths to feed. I must admit, this is becoming my favorite was to entertain and feed a large crowd. There’s no standing in my kitchen for hours trying to “babysit” meat. My husband gets more time to hang out with the boys since he’s not stuck babysitting the grill. He even made me a tabletop version of Jenga which lasted into the evening!
We had some of the best home cooking I can remember. Our menu consisted of my Homemade Coleslaw, Crawfish Sausage, Venison Sausage, Potato Salad, our Slow Roasted Pit Pig with BBQ Sauce and my girlfriend’s Homemade Pinto Beans. YUM!
What a phenomenal birthday! Everyone spent the night from bedrooms to tents. We had my brother and new sister-in-law visiting from California, my Cousin and his beautiful wife from Georgia and many many good friends and neighbors here! The next morning, we congregated in the kitchen and made my Homemade Cheesecake Crepes and Scrambled Egg breakfast. (I will be posting some of my recipes here in the very near future)
From one happy homesteader to another, grab your friends and family and do yourself a favor. Put a pig in the ground! You won’t be sorry! And to all my friends, family and neighbors: I am truly blessed to have such a great group of people to surround myself and my family with. We love you all and I thank you from the deepest parts of my heart!