Has anyone ever smoked a 20-25 pound suckling pig? I plan to do one on my Lang smoker for our Christmas party on December 22. Here is a link to a video about this. https://www.youtube.com/watch?v=iqx_vry8oKg
From my research, technically, a suckling pig is one that has not been weaned, so is less than 8 weeks old, and weighs 25 pounds or less. Allow 1.5 pounds of pig as put on to cook per guest. So a 20 pound pig will feed 13 guests. The muscles haven’t toughened yet, and the milk fed meat is melt in your mouth. I have eaten suckling pig only once, when I was in Monterrey, Mexico for a business conference in 2010, and it was excellent!
Cook at 250-275 until the internal temperature in the hams is at least 165. You don’t need to cook it to a higher temperature because the muscles and sinew haven’t gotten tough. Depending on weight, it will probably be done in 4 – 5 hours.
Please let me know if you think my research is correct, or what your experience with this has been.
From my research, technically, a suckling pig is one that has not been weaned, so is less than 8 weeks old, and weighs 25 pounds or less. Allow 1.5 pounds of pig as put on to cook per guest. So a 20 pound pig will feed 13 guests. The muscles haven’t toughened yet, and the milk fed meat is melt in your mouth. I have eaten suckling pig only once, when I was in Monterrey, Mexico for a business conference in 2010, and it was excellent!
Cook at 250-275 until the internal temperature in the hams is at least 165. You don’t need to cook it to a higher temperature because the muscles and sinew haven’t gotten tough. Depending on weight, it will probably be done in 4 – 5 hours.
Please let me know if you think my research is correct, or what your experience with this has been.
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