Looking for help
In the last two weeks i made two pigs for my friends. I’m really happy with the flavor, the juiciness, and everything else, but I just can’t get the skin crispy....
I get the pigs from the local butcher and pick them up the day before. They’re already seasoned on the inside and scored on the outside.
I get started in the morning: I skewer the pork, position it, balance it, and then put it on the grill. Once it’s there, I light a fire. I always place long pieces of wood on both sides of the fire basket to direct the heat to the thickest parts. I only add enough wood so that I can hold my hand between the fire and the pork for 5 second that way, it doesn’t burn too quickly.
As soon as the core temperature is reached, I add a lot of wood and try to make the skin crispy. At some point, though, I have to stop because the skin starts to fall off or gets too dark.
I’m usually done after 8 to 10 hours (depending on the pig’s weight). The meat is perfectly cooked and super juicy.
BUT
I can’t seem to get the skin crispy. It’s always tough as leather and really hard to cut.
Can someone please help me? I keep the skin dry; I don’t pour beer or any other liquids over it. Could it be that the dry heat from the wood fire is causing this?
I’d be grateful for any help!