How to slow-roast a hog/pig on a spit using a rented propane-powered spit roaster that many tool-shops rent out (both in the UK and USA).
o Total roasting time for a 80kg live-weight hog is about 6 hours.
o Preparation time: 1 hour
o Carving time: 1 -2 hours
o A 80kg live-weight hog can feed at least 50 people
Scale the roasting time up or down according to the size of your hog, and tune the result by testing the meat near the end of the calculated roasting time.
Step 1: Ingredients and Tools
Carving knife - it must be very sharp. A long slender one is ideal. I use a belt sander with a fine grade 600 paper to sharpen it. It works better than a sharpening iron.
Scallop grippers - the longer the better, in case a nice meat cut falls into the roaster
A large basting brush - a large DIY paint brush made from hog hair is best
A bowl for holding the basting
Smaller knife for cleaning the last bits of meat off the carcass
Shears to cut the cracking up into bite-sized pieces
1 pound of course sea salt
1 pound of fine sea salt
1 pint of canola cooking oil (don't use olive oil, it will spoil in the heat)
1/2 pint of runny honey
a few leafy branches from a bay tree
3 trussed-up supermarket chickens