Advice on pigs & a spit

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Post Options Post Options   Likes (0) Likes(0)   Quote Double Shot Quote  Post ReplyReply Direct Link To This Post Posted: 13 Nov 2011 at 6:21pm
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Wife beater, Pure and some kingfisher followed up with some Jim Beam Devils Cut.... can't wait...
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Post Options Post Options   Likes (0) Likes(0)   Quote EFC Quote  Post ReplyReply Direct Link To This Post Posted: 19 Nov 2011 at 11:41pm
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if its a good health pig you dont need to salt it.
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Post Options Post Options   Likes (0) Likes(0)   Quote 1Daz Quote  Post ReplyReply Direct Link To This Post Posted: 01 Dec 2014 at 8:27pm
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Im organising a stag do for early next year and am thinking about kicking things off with a pig on a spit so doing a bit of research, Where would the best place be to get the pig from? I've got the spit sorted. Will be feeding probably 15-20 people. I'm based in Papakura.

Cheers.
Go the Warriors!
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Post Options Post Options   Likes (0) Likes(0)   Quote master baiter Quote  Post ReplyReply Direct Link To This Post Posted: 01 Dec 2014 at 9:11pm
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Originally posted by 1Daz 1Daz wrote:

Im organising a stag do for early next year and am thinking about kicking things off with a pig on a spit so doing a bit of research, Where would the best place be to get the pig from? I've got the spit sorted. Will be feeding probably 15-20 people. I'm based in Papakura.

Cheers.


Mad butcher mangere, they have a cooler room with various size/priced pigs, you can go in and pick the one you want. Pay to call them to make sure they still have it as I was last there couple years ago.
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Post Options Post Options   Likes (0) Likes(0)   Quote 1Daz Quote  Post ReplyReply Direct Link To This Post Posted: 01 Dec 2014 at 9:31pm
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Originally posted by master baiter master baiter wrote:

Originally posted by 1Daz 1Daz wrote:

Im organising a stag do for early next year and am thinking about kicking things off with a pig on a spit so doing a bit of research, Where would the best place be to get the pig from? I've got the spit sorted. Will be feeding probably 15-20 people. I'm based in Papakura.

Cheers.


Mad butcher mangere, they have a cooler room with various size/priced pigs, you can go in and pick the one you want. Pay to call them to make sure they still have it as I was last there couple years ago.


Go the Warriors!
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Post Options Post Options   Likes (0) Likes(0)   Quote Betty Boop Quote  Post ReplyReply Direct Link To This Post Posted: 01 Dec 2014 at 9:44pm
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Originally posted by 1Daz 1Daz wrote:

Originally posted by master baiter master baiter wrote:

Originally posted by 1Daz 1Daz wrote:

Im organising a stag do for early next year and am thinking about kicking things off with a pig on a spit so doing a bit of research, Where would the best place be to get the pig from? I've got the spit sorted. Will be feeding probably 15-20 people. I'm based in Papakura.

Cheers.


Mad butcher mangere, they have a cooler room with various size/priced pigs, you can go in and pick the one you want. Pay to call them to make sure they still have it as I was last there couple years ago.


pm me as I know a cocky at Clevedon who does pigs....Thumbs Up
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Post Options Post Options   Likes (0) Likes(0)   Quote Pro Fish Quote  Post ReplyReply Direct Link To This Post Posted: 07 Dec 2014 at 8:14am
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We run a few pigs for the spit etc family functions. Got capn cooker cross mainly.
let me know
 
also just a tip with spit...dont skin the pig, scold it instead and also dont feed the pig for 24 hours before killing if poss.
if pig is tough or was stressed before dieing ( ie dogs ) use kiwifruit or pinapple marinade, the acid in this breaks down the fibres of meat and will leave it noticable more tender. make sure not to marinade for too long though + 12 or it will burn the pork.
 
 
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 07 Dec 2014 at 9:59am
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Titanium
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m organising a stag do for early next year and am thinking about kicking things off with a pig on a spit so doing a bit of research, Where would the best place be to get the pig from? I've got the spit sorted. Will be feeding probably 15-20 people. I'm based in Papakura.

I have been doing spits several per year for some 35+ yrs  and have one on for next weekend... last one a couple months back as a fund-raiser for the car club
Keep in mind this is old school open fire Robin Hood style
1/ 15/ 20 ppl   a 21 kg lamb/ hogget (ideal fat/ cooking size) will feed 35/ 40 ppl... 3 1/2 hrs from set up to carving
2/ 2 boxes of kindling wood from the supermarket
3/ get it hung for a week, makes a huge difference, and  marinate for the last 24hrs.
4/ baist while cooking to get the sugars in the lemon in the marinate to caramelise to create the tasty out roast flavours... no its not burn.. caramelised
5/ Over the yrs tried many 'butchers' they will cheat the 21 kg  hogget/ lamb is often a bigger fattier beast and trimmed down to weight, causing cooking and binding issues
6/ The one guy who has seen me right for so many yrs is Trevor, the butcher of several decades now at Clendon New World
7/ Cost carcass about $190 to $220 at current prices....the last club fundrasiser, everything from herbs to plates to kindling... rosat spuds kumura, pumpkin.... carrots peas broccoli cali and finish with a home made apple crumble and ice cream.. with just enough left overs for ppl to take home..
$280

8/. Pig /weaner takes way to long as mentioned in a previous post, to cook and lot  more work, more often than not, thru inexperience, and partly due to the differing fat content of  the carcass with a lot of wasted uncooked meat in the centre

This is the temp set up... Mk 1 I orginally put together decades ago out of an old ringer washing machine and bits in peices... eventually sorted wood sizes, types, rotation direction , speed , heights etc... then intended to do a more flash unit....now estimate it has done 200+ with the sons grown up and also using.

Note this is only initial flame fire to get the fats dripping, initial caramelise the 24hr marinate... from there wood is added like 2 bush camp fires, just enough to maintain a flame and no smoke
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