whole hog on a spit

[zel65]

I am cooking a whole hog on an enclosed spit. Any suggestions on what to do?

[Jerod Broussard]

Welcome to Pit!!! Click on the link below to get some "homework" done. I never done whole hog enclosed, sure someone has.

https://pitmaster.amazingribs.com/fo...ork-assignment

[Danjohnston949]

This was a topic in "The Pit" Last Week or the Week Before! I'll Search Amazing Ribs? Max Good had some Info on Dry Block Spits!
From a Backyard Cremator in Fargo ND, Dan

[Danjohnston949]

zel65, Jerod Broussard, This topic was on "The Pit" last Week or the Week Before❓ You may want to search the Pit HomePage! I will Check the Amazing Ribs
HomePage and try to Link what I find Here for You! Not to Good at this but I'll Try!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Danjohnston949]

Just type in Whole Hog Spit in the Search Window of the AmazingRibs.Com Home Page and Several Posts Going Back to
2014 can be Linked Too! I think the Same will be Possible on "The PitClub" HomePage! Hope this Helps You!
🐷🐷🐖🐷🐷
From a Backyard Cremator in Fargo ND, Dan

[kmhfive]

Welcome to the Pit! A whole hog is too much for me to attempt, but as Danjohnston949 said, there is a good discussion by Meathead on the main site regarding the pitfalls() of a whole hog and some ways around them.

[DWCowles]

Welcome zel65

[HorseDoctor]

Toughest part about doing a whole hog is getting the hog secured on the spit sufficiently that they don't fall apart when turned. I have used cookers set up for continuous rotation but have long ago quit the continuous part. Turn 90 -180 degrees every half hour or so to get even cooking but hog more likely to stay intact that way. Hog might only make 3 or 4 rotations in the entire cook in an enclosed cooker. In the best setups the hog is confined in a "cage" as opposed to just skewered "butt hole to appetite" but even then as they cook they shrink and still start shifting around when turned. Whole hog is actually a very forgiving cook and hard to screw up once you are set up and rolling. The ones I have done have been in the 200#-300# live weight and cooked in a pretty hot cooker and mostly before I ever heard of using a thermometer in the cooker. Probably in the 300-350 degree range though. Roasted skin on, they baste in their own fat and honestly need very little seasoning except S&P. Good luck and have fun!

[zel65]

Thanks

[zel65]

My plan is to use chicken wire and food safe wire to supplement the spit. I also am going to try a dry rub and possibly an injected brine before the hog is trussed up. One of the things I have read is to coat the skin with either lard or vegetable shortening like Crisco at the start...

[HorseDoctor]

I would still turn very minimally. Good luck!

[RonB]

Welcome to The Pit. Sorry, but I can't help.

[MBMorgan]

Welcome from Colorado ... and best of luck with that hog!

[zel65]

I will let everyone know how it turns out.