Posted: Wed Dec 22, 2010 8:14 pmI can let you know what size a 7kg one is when I go and pick it up from the butchers in a couple of hours, hopefully not so big that I can't fit it in the cool box!!!!
I'm betting on 2 feet from nose to tail
www.sausagemaking.org
The web's favourite resource for sausage makers everywhere!
https://forum.sausagemaking.org/
Pig on a spit
Page 2 of 2
Posted: Wed Dec 22, 2010 8:14 pmPosted: Wed Dec 22, 2010 8:46 pmCan we have a guess the length of the Pig contest?!
I'm betting on 2 feet from nose to tail
I'm betting on 2 feet from nose to tail
Posted: Wed Dec 22, 2010 10:17 pmWell I've got it, so I can go and measure, but I'll take more guesses first!!!
Posted: Wed Dec 22, 2010 11:01 pm32" What's the prize for getting it right ?
Terry
Terry
Posted: Wed Dec 22, 2010 11:19 pmI could send some leftovers! There's only four of us so there'll be plenty to go round!
Posted: Wed Dec 22, 2010 11:26 pm32" What's the prize for getting it right ?
Terry
Terry
Posted: Thu Dec 23, 2010 9:15 amYou started repeating yourself again then Terry? I am gonna say 20".
I might have to rethink my plan, my burner might not be long enough to cook something so long.
I might have to rethink my plan, my burner might not be long enough to cook something so long.
Posted: Fri Dec 24, 2010 6:31 amPig is deboned, stuffed and back in the fridge ready for tomorrow. Photos to follow!
He is 70cm from snout to tail, which google tells me is 27 1/2 inches!
He is 70cm from snout to tail, which google tells me is 27 1/2 inches!
Posted: Fri Dec 24, 2010 7:24 amIts tail must have been a few inches longer than I thought! 
Did you have an Italian sous chef to help out like Antonio?
Did you have an Italian sous chef to help out like Antonio?
Posted: Fri Dec 24, 2010 8:23 amUnfortunately no dashing Italian, just my husband 
and actually he has done most of the work, so I'm the assistant!
Here he is in all his glory:
And here he is once he was stuffed with a stuffing based on the Carluccio/Gennaro Contaldo/Quietwatersfarm recipe.
Can't wait until tomorrow!!!!
And finally ready to go on the spit
and actually he has done most of the work, so I'm the assistant!
Here he is in all his glory:
And here he is once he was stuffed with a stuffing based on the Carluccio/Gennaro Contaldo/Quietwatersfarm recipe.
Can't wait until tomorrow!!!!
And finally ready to go on the spit
Posted: Fri Dec 24, 2010 8:56 amDamn, I was a bit out! Looks good. Look forward to more pictures.
If I get a chance I will post some of my rolled shoulder in all its glory on the spit on Sunday.
If I get a chance I will post some of my rolled shoulder in all its glory on the spit on Sunday.
Posted: Fri Dec 24, 2010 10:44 amThats gonna be tasty! Well done.
Posted: Sat Dec 25, 2010 12:02 amWe have done quite a few,we stuffed them with lemons ans salted really well.
Score the skin and and baste with oil,salt and lemon.Cook on low heat till done and then get the pig close to the heat source to try and get it to crackle.Thats the hard part
Score the skin and and baste with oil,salt and lemon.Cook on low heat till done and then get the pig close to the heat source to try and get it to crackle.Thats the hard part
Posted: Sat Dec 25, 2010 9:06 amIt was awesome! I'm too full to post pics, but I'll try later. The most sweet, tender pork I've ever had, but jdonly1, you're right, very difficult to get it to crackle, I don't think there was enough fat under the skin.
So that's it, Christmas is nearly over down here. Hope you all have a good one!
Nic
So that's it, Christmas is nearly over down here. Hope you all have a good one!
Nic