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Need advice on pricing out a whole pig and weight needed

 
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izzy



Joined: 26 Jun 2014
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PostPosted: Thu Jun 26 14 10:39 am    Post subject: Need advice on pricing out a whole pig and weight needed Reply with quote

I have someone wanting me to cook a pig for 150 people. I am assuming I should go for approx 150lb pig correct? Or should I go for a heavier one due to weight of bones and skin? The pig will come from a butcher and already be cleaned.

Next question would be on pricing. All I would be providing is the cooked pig and delivering it. Distance would be insignificant as it would only be about 5 miles away. I was quoted $2.79lb from the butcher and had to give him 2 week ahead notice. I would be using primarily wood mixed with some charcoal 80/20 mix.

Recommendations and/or advice?
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Harry Nutczak
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PostPosted: Thu Jun 26 14 10:12 pm    Post subject: Reply with quote

I am seeing that weight of pig cost under $2/LB right now, so I would shop around.

I like to figure 1.5 pounds raw weight per each person.

I believe it has been figured that a 100 pound pig only yields 30 pounds of meat, so use that for reference.
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izzy



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PostPosted: Thu Jun 26 14 11:11 pm    Post subject: Reply with quote

Great, thanks for the info. So that 70lb loss is bone and skin and fat?
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SoEzzy
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PostPosted: Fri Jun 27 14 2:51 am    Post subject: Reply with quote

izzy wrote:
Great, thanks for the info. So that 70lb loss is bone and skin and fat?


And head and feet for most people.
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Harry Nutczak
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PostPosted: Fri Jun 27 14 11:41 pm    Post subject: Reply with quote

And water weight evaporating, fat rendering, parts sticking to the grates,

What I try to do is do a 100 pound or smaller pig as a centerpiece, and use butts for the bulk of the meat.

But I truly despise roasting pigs! They are bulky, difficult to store, move, transport, a mess to clean up. and they get me out of bed at the wrong hours to cook the damn things.
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va_connoisseur
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PostPosted: Thu Jul 03 14 7:57 pm    Post subject: Reply with quote

$2.79 is a little high for a pig/hog that size.

I agree with Harry. If you can, do a smaller pig and supplement with shoulders. I am doing a 100 pounder this weekend and throwing in 3 #10 butts.
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Mr Tony's BBQ
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PostPosted: Thu Jul 03 14 9:16 pm    Post subject: Reply with quote

Just signed up a cook for 300+...gonna do 2 - 60# pigs for show, plus 2 cases of shoulder to stuff pigs AFTER cooking....[plus 2 cases of small chickens, dogs, boca burgers etc.] The smaller pigs will cook faster [ 12 hrs ish ] and in the same time as shoulders [roughly ] and the shoulder is the preferred cut IMHO anyhow...YMMV
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Harry Nutczak
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PostPosted: Fri Jul 04 14 10:51 am    Post subject: Reply with quote

Boca Burgers!

How the heck are you ever going to decontaminate your pit after those???
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Mr Tony's BBQ
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PostPosted: Fri Jul 04 14 11:41 am    Post subject: Reply with quote

Harry Nutczak wrote:
Boca Burgers!

How the heck are you ever going to decontaminate your pit after those???


Bringing a disposable grill..... Wink Embarassed
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va_connoisseur
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PostPosted: Fri Jul 18 14 10:38 pm    Post subject: Reply with quote

How did it turn out Izzy?
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UpNSmoke
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PostPosted: Tue Jul 22 14 4:19 am    Post subject: Reply with quote

Make pork rinds outta the skin
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fire&soul bbq



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PostPosted: Tue Jul 22 14 5:45 am    Post subject: Reply with quote

Care 2 share a recipe for those pork rinds?
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SoEzzy
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PostPosted: Tue Jul 22 14 6:21 am    Post subject: Reply with quote

Take the pork skin, cut into small pieces, boil in water for an hour - hour and a half to render out the fat from the subcutaneous fat.

Cool and then dry on paper towels.

Dehydrate either in the oven, (set on the lowest setting), or use a dehydrator.

Once dehydrated fully, heat your oil in a pan, only put a few cracklings in the pan at a time.

When they puff completely remove and drain on paper towels again, salt and or spice the cracklings before they cool completely, repeat!
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Harry Nutczak
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PostPosted: Thu Jul 24 14 4:51 am    Post subject: Reply with quote

SoEzzy wrote:
Take the pork skin, cut into small pieces, boil in water for an hour - hour and a half to render out the fat from the subcutaneous fat.

Cool and then dry on paper towels.

Dehydrate either in the oven, (set on the lowest setting), or use a dehydrator.

Once dehydrated fully, heat your oil in a pan, only put a few cracklings in the pan at a time.

When they puff completely remove and drain on paper towels again, salt and or spice the cracklings before they cool completely, repeat!


Or
Make a call to "American Skin LLC" http://pork-rinds.com/ and order an 80 pound case of pellets, Use a 4 ounce cup to portion an order, drop in a hot fryer, and you'll get a basket of crisp[y crackling rinds that are spectacular.
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BUGSnBBQ
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PostPosted: Mon Jul 28 14 7:26 am    Post subject: Reply with quote

Harry - That site is great! I never knew such products existed. Bird and deer seasons are coming up and it's my turn to be camp bitch (cook Laughing). I'm thinking some fresh fried cracklins will go great with boiled peanuts for snacking. A light bulb just went off over my head, like in the cartoons Laughing
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Mr Tony's BBQ
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PostPosted: Wed Jul 30 14 6:53 pm    Post subject: Reply with quote

When doing whole hogs on my Lang or Scrapper, most of the skin gets tough - ears and part of the ass are only parts that get crisp....SOoooo, I take some of the skin off and put slabs right over the firebox or my gasser flat top and fry 'til crisp! DAMN good eatin!! Huge weight loss, but worth every morsel!
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