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Posted: **Sat Jul 07, 2012 2:37 am**

The empty roaster

184 lbs. of pork goodness

Trimmed to fit the roaster and injected with a solution of apple juice, water, brown sugar, sea salt, garlic and worchestershire sauce.

in the roaster rack

top rack bolted down

we are now cooking.

It should be ready tomorrow about 5 ish. The hocks and head will be utilized as smoked hocks and the head will be made into some cheak bacon and the rest boned out to add to the sausage pile.
More photos tomorrow.

Posted: **Sat Jul 07, 2012 11:00 am**

This is going to be epic.

Posted: **Sat Jul 07, 2012 3:41 pm**

Up date on the hog

Spit gearing

Basket clamping detail

Here is what it looks like now

The other side, 6 hrs to go

a little closer look,rendering down nicely, the cracklin is going to be excellent

Posted: **Sat Jul 07, 2012 3:57 pm**

How many for dinner? What temperature are you at? I'd like a piece from the shoulder.

Posted: **Sat Jul 07, 2012 4:09 pm**

I don't know how many will show up for vittles and libations .
we are running about 260 F

Posted: **Sun Jul 08, 2012 12:28 am**

Almost done, just to add some glaze

glazed and ready to pull

pulling

on the plate

the rest of the story

Posted: **Sun Jul 08, 2012 4:28 am**

That is a truly gorgeous roasting rig. How do you secure the 'jaws' around the carcass?

Posted: **Sun Jul 08, 2012 6:14 pm**

Great rig! Love that spit.

Posted: **Mon Jul 09, 2012 3:39 am**

Oddwookiee wrote:That is a truly gorgeous roasting rig. How do you secure the 'jaws' around the carcass?

there are 4 bolts that stick through the top cage, by tightening the 4 nuts it squeezes the two parts of the cage together.

Posted: **Fri Sep 07, 2012 7:27 pm**

Big Guy

is that your rig, if so you should come out to do a whole hog competition. Check out the Canadian BBQ association www.csbbqa.com

that looks outstanding

Posted: **Sat Sep 08, 2012 4:16 am**

Not my rig Mike, I rented it for $20 for a weekend. The hog ( my first turned out good, but room for improvement, loins were slightly dry, need more injections or removed earlier the shoulders were fantastic..

Posted: **Sat Sep 08, 2012 12:10 pm**

That's doing it with style

Was it gas or wood fired? Edit: scratch that, I just noticed the gas burner :oops:

Posted: **Mon Sep 10, 2012 2:10 am**

Big Guy wrote:Not my rig Mike, I rented it for $20 for a weekend. The hog ( my first turned out good, but room for improvement, loins were slightly dry, need more injections or removed earlier the shoulders were fantastic..

You can go with 2 gallons of injections and for the loind cover them with bacon or sausae 2/3 through the cook, it will keep then moist

Consider doing the hog butterfly on it's back, that how we took a 5th place for whole hog at the Memphis in May world championship. Just missed the finals by .09 of a point dang nabbit

mike

www.sausagemaking.org

Whole Hog

Whole Hog

up date