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Our annual pig roust/ apple pressing.


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#1 Lovintractorin OFFLINE  

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Posted October 31, 2011 - 11:23 AM

I mentioned this a couple times and thought I would post some pictures. Last year was our first year roasting a pig but we have been doing apple pressing annually for many years. I am not sure how many gallons we pressed of apple cider but probably somewhere around 20 gallons on Saturday and another 35 or-so on Sunday.

Pig roast was Saturday. This porker weighed in at around 110 lbs. Friday we put the spit though the pig and filled the body cavity of the pig with apples, garlic, onions, herbs, and spices.
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We drove skewers though the thigh bones and in though holes in the spit to hold the pig firmly on the spit and sewed the body back together with butchers twine. Then tightened up the clamps on the skewers.
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We put him in a cold place over night.


The next morning we got out early and got the fire going at about 6:30 Saturday morning.
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We use just the coals so we had to get a roaring fire early to put out enough coals to start. At about 8 am we were ready for the pig. Carried him out and set him up on the spit cradles, hooked him up to the motor and the cooking began.

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I used and awl to poke numerous holes in the skin to let the fat flow.

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I just kept the fire going and a good ring of coals around the pig. You don't want it too hot. I tried to keep it hot enough so when I put my hand under the pig above the coals it was getting uncomfortable after a few seconds. After a few hours the juices start to flow and it starts to smell great.

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After two is when people started showing up. My Dad got the cider pressing going and people either pressed cider, sat around the fire and talked or looked hungrily at the turning pig.
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Everyone was getting anxious at about 5 pm, and I started checking the temp, we wanted to get it around 160 degrees right at the hip socket and the base of the front legs. We pulled him off at around 6 pm.

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There was plenty of meat to go around even though the hams weren't done. We'll cook them for another meal. It got pretty chilly later and many people ended up near the fire.
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It was a hit. Everyone was impressed with the meat and cider. We had a turnout of around 50 or so people. All in all it was a success. I am still perfecting the roasting of the pig but hopefully I'll be a pro in a couple years and it will be all done at the right time and all the way through. :D

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#2 mjodrey OFFLINE  

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Posted October 31, 2011 - 11:55 AM

Tucker, I wish I was closer,I would have dropped by.
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#3 grand OFFLINE  

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Posted October 31, 2011 - 03:19 PM

Sure sounds like some good eating. Thanks for sharing the pics.
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#4 MH81 ONLINE  

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Posted October 31, 2011 - 04:15 PM

Wow, now I'm hungry for Pork. Looks like a fantastic time and great eats to go with it.
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#5 dstaggs OFFLINE  

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Posted October 31, 2011 - 05:30 PM

Sure would have liked to been a part of the PIG roasting country boy cooking. Never been to a cider pressing. LOL
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#6 Bolens 1000 ONLINE  

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Posted October 31, 2011 - 06:46 PM

MMM... Now I'm hungry :D


Looks like it was an all around good day :thumbs:
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#7 Lovintractorin OFFLINE  

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Posted October 31, 2011 - 07:12 PM

Thanks for the comments guys. It sure was a good day despite some occasional sprinkles.

Next year some of you could stop by and join the fun.

#8 Lovintractorin OFFLINE  

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Posted October 31, 2011 - 07:14 PM

Anyone recognize what the spit motor contraption is made from? Here's a hint. That's a DC motor.

#9 caseguy OFFLINE  

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Posted October 31, 2011 - 08:05 PM

I see that it's a hydrostatic transmission, but I don't know what brand or what it came out of! Great re-purposing of what you have! Just a suggestion for next year, or colder weather in general is to put up some sort of reflective screen (like sheet metal or foil wrapped plywood...not to close though LOL) and you could even put a "roof" over top to keep the heat in. That was a great looking pig though! My mouth is watering just looking at the pictures!
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#10 Lovintractorin OFFLINE  

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Posted October 31, 2011 - 09:33 PM

Pretty close guess. Its actually a rear end from a cheap MTD rider. all it does is FWD, N, REV. The motor is off a mobility scooter and has a gear reduction built in. Hooked up to 12 volts DC the spit does about 4 rpm. But there is too much play in the rear end so I want to come up with a better contraption for next year.

#11 daytime dave OFFLINE  

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Posted October 31, 2011 - 11:30 PM

Looks like you had a good time. The pig looks just right. Hope it was fun.
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#12 Lovintractorin OFFLINE  

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Posted November 01, 2011 - 05:24 AM

Just a suggestion for next year, or colder weather in general is to put up some sort of reflective screen (like sheet metal or foil wrapped plywood...not to close though LOL) and you could even put a "roof" over top to keep the heat in. That was a great looking pig though! My mouth is watering just looking at the pictures!


That is what we were thinking as well. Just a reflector on the top would help keep the breeze from blowing the heat away. We are learning as we go so in a few years hopefully we'll have it figured out.

#13 KennyP ONLINE  

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Posted November 01, 2011 - 05:28 AM

Looks yummy! I'm glad you had a great time. I went to a pig roast years ago, the guy dug a pit, got some coals going, put the pig in the night before and covered it up. We ate around noon the next day. Not sure how he kept the coals going all night. Sure was good though.
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#14 Lovintractorin OFFLINE  

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Posted November 01, 2011 - 05:38 AM

Looks yummy! I'm glad you had a great time. I went to a pig roast years ago, the guy dug a pit, got some coals going, put the pig in the night before and covered it up. We ate around noon the next day. Not sure how he kept the coals going all night. Sure was good though.


I have heard of people who do it that way but I have never seen it done nor know how to do it. Plus I like to see the pig getting cooked.:D

#15 KennyP ONLINE  

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Posted November 01, 2011 - 05:59 AM

Leaving the pig out in the open will take a lot longer to cook it. Even some temporary shields will help hold the heat in so it will cook thru better.
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