Re: Off topic Pig Roast

Posted by Roger (OH) on August 16, 2005 at 18:46:31 from (206.138.130.2):

In Reply to: Off topic Pig Roast posted by Robert E. Smith on August 16, 2005 at 17:16:46:

I roast mine over an open hardwood fire. It's on a rotating spit so I don't have to worry about turning it. If it's being prepped with the skin on (scadling) then you shouldn't need chicken wire. Get a buddy and two sharp knives and poke as many holes in it as possible. This allows the grease to work it's way out. If it's prepped with the skin off then go ahead and wrap it with the wire. Cooking time depends on what your cooking with. My fire is on the ground so my rule of thumb is one hour for every 10 lbs. of pig. I stuff the chest cavity with sweet sausage, onions, apples and garlic. I never mix meat, poultry and pork require different temps. to be well done and you don't want people getting sick. Sew the chest up shoelace style with butcher's string (no...it won't burn off), get some friends together, some adult beverages, and sit back and have a blast.

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