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Baking pig in wood oven. Asking for tips. - Forno Bravo Forum: The Wood-Fired Oven Community

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You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Baking pig in wood oven. Asking for tips.

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  • Baking pig in wood oven. Asking for tips.

    Hi, all
    I found a lot of information about roasting pig indoors, digging a big hole, using a china box or even a BBQ. However, in my today bird eye reading, I did not found that I was looking for, which is baking a pig in a wood oven.
    In matter of fact, a long time ago I saw several little pigs of nearly 20 pounds each, being dead, prepared and baked in a wood oven, all in the same day, to be commercialized.
    The pigs had as little rest as a couple of hours between being sacrificed and baked.
    Of course, they look succulent and they could be, since the farmer did bake to live.
    However, I am not sure that this type of baking is the one that could give the best results and taste.
    Could you people, to give me some tips and / or tricks to bake a little pig in a wood oven?
    Meaning how to prepare the pig, seasoning, resting time, cooking temperature, moistening, time in the oven and side plates.
    As always, thanks you all in this forum.

    Luis

  • #2
    Re: Baking pig in wood oven. Asking for tips.

    Luis...take a look at my posting for the Cochinillo (suckling pig) we did at Christmas.

    We are going to order one for next week and do it again. We will tie the legs together better and let it cook longer.

    I think "low and slow" will give you the best results.

    Good luck!

    (PS We had 1/2 roasted then the bones were stripped for a great BBQ pork sandwich and boiled to make a nice soup stock)

    XJ
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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    • #3
      Re: Baking pig in wood oven. Asking for tips.

      keep it moist

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