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        Q: What is pig used for?
A: to make bacon and sausages Share to : 

Q: How to do a 'do it yourself' pig roast?
A: This is the path I do it but there 's been different ways : First , figure how numerous people will be eating and represents a toasted pig the main item you 're serving . Go to a butcher at the very least 1 wk before your party ( an enormous frozen pig takes four days to defrost , a good butcher will do this for you ) The average sized pig I have roasted is about 9ty lbs ( not includes the pig 's head ) Find a good recipe for a `` brine/baste '' that you like ( sweet , soar , salty whatever ) you will be required at the very least two gallons of baste fluid . Now either renting or building a pig roaster ; I 've done both . Now line up sufficiently people to assist in , I have cooked an enormous pig for twenty hours , so you need some help . Make convinced you have sufficient stainless wire ensuring some parts of the pig ( this situation is if you 're using a rotisserie ) as the pig will wish to shift if not secured . For an enormous pig you will be required around 40-60 lbs of charcoal . Get at the very least two meat thermometers ( I like the instantaneous mechanical non electronic models . ) Get a garden hose drawn up with a spraying nozzle and already hooked up ( at some time your pig will flare up , and you ought to be prepared ) the sprayed water will not hurt the cook pig . Start your pig near the fire and within twenty minutes of rotating , back the pig to a lower temperature area . You wili 'm finding out very briefly how much fat is in a pig and also which places around the pig needs less heating . Contrary to your firstly guess you will be required more heating on the front and hind quarters than in the centers . As the pig cooks , baste as required to insure the pig does not dry out overly . Test numerous spheres as the pig cooks and assure even cooking ; recalling that the heating travels throughout the pig in a different way . cooking till the temperature has arrived at enough temperature for serving , as you carve the pig the brisket ought to be covered with a baste/BBQ sauce you like and placed in an enormous oven pan and covered with foil and are still baking at a higher heating in an furnace . ( Carving an enormous pig takes me over an hour ) Serve with good fresh baked rolls , and thereforeme marvellous side dishes of your choice . Then take a nap the following day if you 're doing most of the jobs yourself . : - ) 

Q: What's the difference between a Micro Pig and a Baby Pig?
A: They grow to be twelve to 14 inches tall . Share to :