Time/lb for pig on spit?

[RobertN]

Any idea how long it takes to roast a pig on a spit/rotisserie? I want to do a 80lb pig for a party.

Did it a few years ago for a volunteer FF picnic. Was awesome. That was a 125lb pig though. Seems it took 6 or 8 hours... It was really good. Filled the cavity with 6 red oinions coarsly chopped, 6 heads of garlic broken up, a handful of rosemary thyme sage, and some rock salt. Sewed it up and put it on the spit.

I'm thinking if we want to eat at 5pm, I need it cooking by 10 am or there abouts...

 

[bczoom]

So many factors.
The objective is to get the meat to 160 degrees (180 for well done).
Since it will be a long cook time, you need to assure that the air temp in the pit stays above 160 to avoid any bacterial problems.
Are you using wood or charcoal or ?? for the fire? Depending on the fuel, you may need to start the fire pretty early before starting the pig (probably a few hours if using wood). Also keep the fuel to the sides of the pit to avoid flare-ups from the dripping grease.
What material or kind of pit are you using?

OK, my guess would be 7-8 hours for an 80# pig.

 

[beenthere]

As bczoom says, the time will be dependent on so many factors, but the bottom line is maintaining the cooking temperature.

Do you have a spit type cooker with a lid? Or is it open spit?

I have a brother who cooks a pig about every weekend for someone, and he has a rig that cooks the pig on a big stainless steel grate, and doesn't turn it. Lays the pig out spread eagle and keeps the lid closed to maintain temperature. The continual opening of the lid delays the cooking time a lot. Something to keep in mind.

Good luck. Hope it turns out well for you.

 

[Freds]

I have to agree, there are a lot of variables.
A club I belonged to used to hire a guy to come in and cook the pig every year. It was an 85 lb pig and was on the spit before sunup for a late afternoon picnic. The grill was 3/4 round (1/4 open) and the wood was put in one end with the burnt down coals raked under the pig as needed. It turned VERY slowly and he used to stuff it with sausage and brush it with one of those, "I could tell you, but then I'd have to kill you" sauces.

I would look for a recipe for the type of spit you will be using and stick to it. Don't forget the digital thermometer.

 

[RobertN]

It is an open air spit, with a steel base/tub for the charcoal. I'll use charcoal, since it is easier to maintain and consistant(might also do something in the dutch oven on the side). I'll also use a meat thermometer to ensure the pork is cooked to proper internal temperature.

The grill/rotisserie is a rental unit. It has an electric motor.

 

[bczoom]

</font><font color="blue" class="small">( The grill/rotisserie is a rental unit. It has an electric motor. )</font>

Can/will/does the company that you rented the grill from provide any guidelines or recommendations? If they know the grill, they should have cooking times and techniques.

 

[beenthere]

Is this a skinned pig, or is it one that is not skinned, but just scalded with the hair removed?

I used to do skinned pigs, but the ones that are not skinned are much easier to cook and the rib meat is not burned to a crisp. But harder to sometimes get a pig that is not skinned.

I would estimate 6 hours of steady cooking temp will render your 80 lb pig 'done'. Just don't eat until it is done /forums/images/graemlins/tongue.gif

 

[RobertN]

It is skin on, hair removed. There's a place about an hour from here that has live hogs. They seperate them by weight in 25lb increments. They have them in barns in pens(the pens are what's seperated by wieght). They range from 50lb to 150lb. You go in, pick a pig. They take it in the slaughter room, slaughter/clean/de-hair it. They run about $1.25/lb. The rest is up to the buyer.

 

[beenthere]

That is great. My mouth is watering and hungry for some pork already.

Once I cooked a pig, and when cutting it up and serving it, we had a contingent of Japanese visitors going through the line. One came to me as I was cutting meat and quietly asked if he could trade in his pork meat he was served for the cooked skin. He was very happy, along with several others, to make that trade. At one party, one of the revelers ate the tail. Others sampled the ears.
The jowl meat was super good. Never mind me, but I am hongree!!

 

[RobertN]

When we did it before, we basted with beer, and garlic powder. The skin/chichorones were really good!

Many parts of a pig, or steer ect are very good. In days of old, that was all used. Now, since meat comes from the store in neat saran wrapped packages, many of those other "parts" are considered yucky. Of course, lots of folks don't read the contents on sauasage, hot dogs, chorizo where all those parts go /forums/images/graemlins/grin.gif