Deep Fried Piglets?

[jerp]

Bill's recipe calls for leaving the skin on. Wouldn't you do that for the deep fry method too? When you deep fry a turkey the skin seals in the juices. Scalding and scraping the hair off sounds like a tedious task though.

[d arrow]

Pig Fry

Deep Fried Piglets are Awesome, Yes it is a lot of work shaving all them hair of the the pig but, it is finger lickin good my friend. No more than 15-20 pounder piglets are good size. Fry it like you would do the turkey 3 1/2 min per lb, nothing different. Easiest way is frying, the funnest way but time consuming is over the charcoal and oak on the stick like we do back home.
(leave the skin on pig for this procedures) to hold flavors* Fry or Roast over charcoal.

Important: GUT THE PIG ONLY AFTER SHAVING IT, you do not want all that hair to get inside it.

1) boil hot water in the big pan
2) pour hot water on pig's coat small area at a time
3) use regular kitchen knife (not serated blade) to shave hair off
4) rinse whole pig after shaving using a regular scrubing brush to get some of dirt off the skin
5) cut big enough hole on belly of pig to get the guts out (not big hole)
and rinse inside cavity let drip dry
6) pour 3 7-UP soda pop on the skin (To preven skin from popping open while cooking) let drip dry
7) injeck pig with your favorite marinade ( Cajun butter creole is my favorite) let it marinade for no lessthan 3 hrs ( I marinade mine over night longer the better)
8) Heat Peanut oil 350* and slowly lower the pig in hot oil to cook ( I use the turkey kit just like I would fry turkey) 3 1/2 min per lbs
9) take pig out of oil and let cool for 15 min
10) enjoy your creation ( just like that )

Now, when can I come over so I can help you eat. I promise I will wash the disher, cuz you just now made me hungry.( Oh yeah, you can cut the head off the pig before you fry it) :O)

[Jaspro]

Yep, It is worth fireing up the fryer. The only problem is that the smaller parts burn. I actually preferr to do the hams seperate from the front sholders, ribs and back strap for that reason.

Isn't that what Pork craklins are? This sure does sound good.

[Bill]

Man, that sounds like good eating.

[whitetailfanatic]

We gotta get some first BILL. Thought Cali. was covered up with porkers?

[RonaldB]

Man I am getting hungry. I think a team at Bownanza should fry a couple up.

[SirWraithe]

That's sounds awesome.

[Bill]

Only BIG pigs (just kidding). Smallest I've shot was about 50#, I rarely see sows with little piglets.

The Bavarian guy was talking about piglets that were football-sized to put on a BBQ roticerie, probably 10# or less live weight. That small I'd think if you scalded them, the har would come off and the hide still be eatable.

[whitetailfanatic]

Bill, try it and let us know!

[EASY]

This sounds good.
Anyone tried it yet?
I do have a prep / cleaning question though.
On a small pig rather than scalding with water and shaving it would it work to burn the hair off? Or would the smell be too much? Just wondering... scalding and shaving sounds like a lot of work.

[whitetailfanatic]

does sound a bit smelly.

[Texastaxi]

I considered the deep fry but opted for smokin' with 4 little footballers that a buddy brought me out of a trap. We smoked the little backstraps for about 3 hours and the little hams for about 4 hours, seasoned with Fiesta Steak seasoning.

Lemme tell ya ... that was some good vittles! I took a few pictures, I'll try and post them tonight.