Spit-roasted Pig Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
100 lbs: Pig,
Directions:
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 firebed, 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 markets 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: Youll 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, potholder 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. Youll 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 doesnt 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
firebed 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 hour.
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.
Posted on GEnie Food & Wine RT Feb 28, 1994 by COOKIE-LADY [FW-COOKIE]
Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat (
x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes From: Sylvia Steiger
Source from luhu.jp
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 firebed, 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 markets 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: Youll 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, potholder 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. Youll 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 doesnt 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
firebed 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 hour.
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.
Posted on GEnie Food & Wine RT Feb 28, 1994 by COOKIE-LADY [FW-COOKIE]
Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat (
x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes From: Sylvia Steiger
Source from luhu.jp