Hogmaster Cooking Instructions
Cooking Time
Half Pig: 7 – 9 hours (depending on temperature and weather conditions).
Whole Pig: 9 – 12 hours (depending on temperature and weather conditions).
Stage 1 – Preheat (First Hour)
Turn the machine on and set it to full heat (large flame symbol) for approximately 1 hour.
During this stage, the temperature should reach 240°C – 260°C.
Stage 2 – Slow Cooking
After the first hour, reduce the temperature to 200°C – 220°C. Continue cooking, checking progress through the viewing window as needed.
Stage 3 – Temperature Check
After approximately 4 hours of cooking, check the internal temperature:
- Insert one probe into the upper half of the pig.
- Insert the second probe into the lower half of the pig.
Ensure probes are inserted close to the bone depth but do not touch the bones, as this can give inaccurate readings.
Final Cooking Stage
Once the internal temperature reaches 76°C, continue cooking for an additional 1 hour at that temperature. This ensures the meat is fully cooked, tender, and safe to serve.
Important Notes
- Do not panic if the machine switches off or if the temperature fluctuates for a few minutes. This is normal—just allow the Hogmaster to continue its job for the best results.
- Relax and enjoy the process—perfect results take time!
Pro Tips for Perfect Crackling
Tip 1: If the crackling is still soft near the end of cooking, turn the heat up to maximum for a short period and watch the magic happen. Stay by the machine and watch the pig closely during this stage to avoid burning.
Tip 2: If the crackling is becoming too dark, cover the area with thin foil and continue cooking as normal.
Need Assistance?
If you have any issues or questions, please call us on 07472 528 699.
You can also send us photos if you’re unsure about anything, and we’ll guide you through it.
Pig and a Half
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