Comments on: One Magical Animal: La Caja China

By: Leona Marchand

Leona Marchand — Mon, 07 Dec 2009 14:12:56 +0000

I am going down to Miami to pick one of these up later this month. I enjoyed reading your post. Have you cooked any other types of meat in it yet. I am most interested in ribs. But I understand that turkey, chicken, roasts and almost any other kind of meat can be prepared in the box.

By: Dr John

Dr John — Sat, 04 Apr 2009 15:42:30 +0000

Mmmmm…baaaacon….we have just started curing our own bacon and was surfing for recipes when i came upon your site. LOVE the idea of the caja China – I’m sure the chattering classes in downtown Toronto won’t mind!

BTW do you know of any carb-free bacon cures? We got into doing our own is our daughter is on a diet for her epilepsy that allows her 10g carbs a day. We have done two batches so far; first was rather salty, second included star anise and has been thoroughly rejected by the girls. All suggestions warmly welcomed…

Best,

John.

By: Eli

Eli — Sun, 08 Feb 2009 06:32:57 +0000

Here’s the link to the product brochure on the La caja china website. They also have videos and cooking instructions.

https://www.lacajachina.com/Articles.asp?ID=142

By: Del Chandler

Del Chandler — Sat, 07 Feb 2009 18:46:23 +0000

I could use some help. I “inherited” my La Caja China from a neighbor that has moved out of state. There were no instructions on how to use it. And the more I look on the web, the more confusing. Also, I can’t use the video’s outside.
Anybody know where I can get instructions on usage and maybe recipes – either online or by mail?
Thanks.

By: Eli

Eli — Wed, 21 Jan 2009 00:17:32 +0000

Looking at the photos you published it appears you had your racks on the wrong side. This would account for the slow cooking time, and the way the skin looked when you flipped the pig over, as it was pressing against the drip pan instead of being suspended above it. It looks like it turned out ok, after all was said and done. I plan to order a box of my own soon, and can’t wait to take a crack at it!

By: Chris

Chris — Mon, 05 Jan 2009 20:04:13 +0000

We did a 100lb pig the day after christmas in one of these things and it took us about 2 hours longer than their directions, but it was awesome!

Trying your bacon recipe. Been in the fridge since the 30th. Googling around looking for bacon recipes and found your blog, thought Id try it out. Using shoulder though, not the belly.

By: Dave

Dave — Thu, 08 Mar 2007 04:57:55 +0000

Ha. Remove the head? And remove the delicious ears? What kind of necklace will you wear if not a ceremonial pig’s tooth necklace?

Okay, I am really just kidding. I made a double batch of marinade, which seemed great as far as quantities go. Other “ahas” … hmm. I’d definitely suggest a remote digital thermometer, if you don’t already own one … That way you can monitor the internal temperature without actually opening the lid, WHICH IS IN BIG RED LETTERS! DO NOT OPEN THE LID. You can find one in our holiday gift guide:

http://www.bsbrewing.com/blog/?p=87

By: Jon

Jon — Wed, 07 Mar 2007 19:04:19 +0000

Thank you, Dave. I’m in Salt Lake City and it is predicted to be about 60 here this weekend. Were there any other “aha’s” you took away from the experience other than follow the directions and use the thermometer? Would you change anything in the Mojo brine they provide on the website?

I ordered a 50 pound pig from a guy out here who slaughters pigs professionally (can you say “Texas Chainsaw Massacre”)? Much to my wife’s dismay, we’re doing this for my 4 year old daughter’s birthday this weekend (who loves the idea). I’ll probably take off the head so as to not cause any irreprable damage later in life. I probably come up in enough pschiatry couch conversations already . . .

By: Dave

Dave — Wed, 07 Mar 2007 18:33:34 +0000

Thanks for reading, Jon. The pig we roasted was 60 lbs. I’m not sure where you are, but we ordered ours from Gartners Meat in Portland, and it was sold as a Luau pig. The temperature was about 60 degrees outside, as I recall.

By: Jon

Jon — Wed, 07 Mar 2007 13:58:34 +0000

Thanks for all of the great tips and photos. I’m roasting a first pig in La Caja on Sunday and have two questions:

1) How big was the pig you roasted?
2) What was the outside temperature on the day of the roasting?

This will help us better guage our times. Thanks in advance.

Jon