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roasted pig

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  • DutchOvenGuy1@aol.com
    Someone was asking about how to bag a whole pig. I don t remember the replies, but here s one way to do it: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title:
    Message 1 of 1 , Aug 31, 2003
      Someone was asking about how to bag a whole pig. I don't remember the replies, but here's one way to do it:

      MMMMM----- Recipe via Meal-Master (tm) v8.06

      Categories: Wild game, Pig
      Yield: 1 Servings

      100 lb Pig

      You need time, friends, and funds to spit-roast a pig. Find a source
      and order the pig, rent a spit from the yellow pages of your
      telephone book. Select your site out of the wind and rain and prepare
      the fire bed, after you have picked up the spit and before you pick up
      the pig. When you pick up the pig, secure it on the spit, allowing at
      least 2 hours for this job. More on that later.

      THE PIG. Order a pig weighing 100 pounds or less. a 100 pound pig
      makes 100 servings. You may have to wait up to one month to get the
      size pig you want. Shop around for the best prices. If the pig
      arrives a day or so ahead, have it held for you in the market's
      refrigerator. After spitting the pig, you can keep it cold for up to
      14 hours. Place pig on a plastic sheet in a cool place; drape it with
      sealed plastic bags filled with ice. Cover with another sheet of
      plastic; protect from animals and insects. Replace ice as it melts.

      PREPARING THE FIRE BED: You'll need a shovel, the spit-roasting
      equipment, 20 pounds of sand, 14 concrete blocks (6- by 6- by 12 inch
      size) about 120 pounds of long burning charcoal briquets, fire
      starter and matches, a garden rake long handled tongs, pot holder
      mitts and a large box of baking soda. Clear a level 3- by 5-foot area
      down to the soil. Down the center, spread sand in a 1 1/2- by 3-foot
      rectangle. Set spit supports at 3-foot ends of rectangle and put spit
      in position. Adjust supports so that spit is 20 to 24 inches above
      ground and centered. Line perimeter of area with concrete blocks
      (open sides up) to make a solid wall.

      SPIT ROASTING EQUIPMENT. You need a spit at least 7 feet long and
      forks to keep the pig from slipping.

      SPITTING & TYING THE PIG: A TEAM OPERATION. Allow at least 2 hours for
      spitting and tying. first, insert spit through mouth and out tail of
      pig; one person pushes spit, the other guides it along backbone. Spit
      should not pierce any bone or meat. Make sure pig is centered on
      spit. Next, wire spin to spit. You'll need three 24-inch lengths of
      heavy wire, an ice pick, and pliers. At mid back, make a hole on each
      side of spine with an ice pick, poking from rib side out through the
      skin. Working from skin side, force the 2 ends of 1 wire through
      holes in pig cavity. With pliers, twist wire ends together over spit,
      securely uniting spit and spine (spine curves and may actually not
      touch spit). Position remaining 2 wires about 12" away from center
      wire on either side. Force metal spit forks firmly and securely into
      thickest parts of hind and shoulder ends; clap or wire spit forks
      tightly to secure spit. Use double strands of heavy cotton string to
      tie front and rear legs to spit. Because legs are stiff, this task
      may require brute strength. To hold skin in place as it cooks, make
      a string net over rib loin sections. Suspend spit between 2
      counters, so you can pass string under and around pig. First tie
      string tightly at 3" intervals around body between front and rear
      legs. Then wrap strings at right angles to make 3" squares. Once pig
      is spitted and tied, position it on spit supports and rotate to make
      sure the equipment works and that pig is balanced. A well-balanced
      pig that doesn't shift its weight on the spit is essential. Remove
      pig and keep cool while you start the fire.

      ROASTING THE PIG. Pile ten pounds of charcoal briquets at each end of
      fire bed and ignite. When coals are ash-covered and glowing hot
      (about 1 hour) set spitted pig on supports. Rake coals into even
      layer underneath pig. Begin rotating pig. Continue rotating
      throughout cooking. After about 1 hour, when fat begins to drip, rake
      briquets from directly beneath pit to expose sand. Arrange coals so
      most are underneath thickest parts of pig, with 6"-8"-wide band of
      coals along sides of pig. To keep skin from charring, sprinkle any
      grease fires with baking soda to smother flames. About every 30
      minutes, rake briquets to knock off ash. Add 10 pounds of briquets
      about every hour to maintain heat. After about 10 hours, fat will
      cease dripping excessively; at this point, rake hot coals back
      beneath pig, concentrating heat under thighs and shoulders. Internal
      temperature in thickest part of animal at bone should be 140F on a
      rapid-reading thermometer. Check temperature in several places. A
      spit-roasted pig exposed to the air often reaches only 140-150, but
      if cooking continues at this temperature for at least 1 hour, the
      meat is both safe and very palatable to eat. Cooking typically takes
      10-12 hours, though breezy or cool weather will slow it down. If the
      pig is ready before the rest of the meal, rake coals from beneath pig
      so it will cease cooking but stay hot; keep hot on spit for up to 1

      To serve, transfer spitted pig to a large table topped with a
      pig-size tray of heavy foil, pull out spit and cut off strings.
      Garnish pig with parsley. Pull off skin; tear or carve meat from
      bones. Season to taste.

      Source: http://www.SailorRandR.com/recipes/
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