Roasting a piglet

[barbender]

I've mentioned the porcupine I tried once. No need for seconds on that either, I couldn't eat my first helping. I was able to cross porcupine off of my hunting list😁

[WV Sawmiller]

Lynn,

   Must not have been fixed right. I have eaten all you mentioned and the ones I ate were good. Armadillo tasted like good roast pork. I have eaten many other species around the world but still no possum. :D

[Crossroads]

Yeah the coon was good in a stew, my daughter Sarah even took some leftovers to school for lunch 

[Magicman]

No matter how it is fixed, I ain't eating any of those again and I forgot to add chittlins to that list.  Of course I am now old enough to choose from the "big boy" menu and they ain't on it.

[sawguy21]

Being from The Great White North I am not familiar with chittlins but they don't sound a lot different from breakfast sausage unless I am missing something.

[Magicman]

Not sausage, pig guts:  LINK  and they smell really, really bad when being boiled or fried. 

[Don P]

Tolerable deep fried but I prefer eating high on the hog.

[beenthere]

https://www.southernliving.com/food/dish/what-are-chitlins

I prefer cracklins. After rendering the pork fat to get lard, they are like small bits of bacon.
https://en.wikipedia.org/wiki/Cracklings

[Don P]

I really need to get the gristmill going. It doesn't get much better than cracklin cornbread. Gotta keep the joints lubricated  :D.

[taylorsmissbeehaven]

This is a great thread! Growing up in the South I have been fortunate in my exposure to fine victuals. Some Ill eat again and others I may have to pass on. My good friend Chip Monkey's mother (Mamma Monkey of course) always said " the key to good cooking is to starve them down" I sure do miss that cookin!!

[Wudman]

If I remember correctly, it took about 5 hours to get Philip up to 145° internally before we could pull him out of the barrel and let him rest for a bit.









Unfortunately, didn't end up with any of the pictures from when we carved Philip , but that table was completely covered in juice. We didn't weigh Philip, but estimated around 30# and I'll have you know, that is way to much pig for 30 people! At the end of the day Philip was delicious and I look forward to doing that again this summer when Rachel, our youngest daughter graduates. Oh, and for a side note. My mother in law said it was weird that we were calling dinner by name and that we should stop. We didn't 😝

You have a different set of friends than I.  The last hog I cooked was about 150 pounds live weight.  When we threw him up on the table, I was about tenth in line and was sucking on rib bones.  They picked that dude clean in minutes.  As for scalding one, water temp needs to be around 180 degrees....get it too hot and it sets the hair.  I normally shoot for about 200 degrees in the cooker.  We cook Boston Butts most of the time now.  They are a lot easier to deal with and give good yield too.
Wud 

[Chuck White]

Not sausage, pig guts:  LINK  and they smell really, really bad when being boiled or fried.  

When I was stationed in S.Korea the "mess hall" had an evening soul food dinner, which included chittlin's, on those occasions the mess hall smelled so bad I didn't even go there.  Reiminded me of the hog yard back on the farm I grew up on!

but the possum, I've not been able to go there.

We had a roadkill possum on the road in front of the house a few years back, I took a shovel and scraped it up and laid it off the road in some short grass, thinking some of the turkey vultures would likely come down and eat it.
Apparently they don't care for it either, that possum laid right there and rotted over time.

[KEC]

I've cooked and eaten a lot of critters, but cannot and will not try possum. Seriously, I believe that it is part of a possums' defence mechanism is to smell and taste bad. Few mammals eat them, but vultures, crows, etc. don't seem to be so discriminating. Put a skunk out in a field and the vultures will pick it clean.