Thread: Whole pig on a spit Dunedin

I’ve cooked x2 sheep on a Manuka fired spit a few times. It takes a long time as you don’t really want high flames, but a deep pile of continually fed embers. Once my fire was going, I fed it with shorts of Manuka so I could target certain areas of the meat. Basting with some home made concoction works too. I’m guessing kunekune would be very fatty so meat yield may not be that great, but fat dripping on embers should help the heat. I now use a blowtorch to singe any pig. The job stinks but skin surface can come up nicely by scrubbing with dairy brush after singed hair is scraped off. When I scalded pigs in an old bath, my go to temp was 72C. Too hot and you may have the skin/fat blubbering off. Finally, my rotisserie was powered by an electric motor thru two old washing machine gearboxes back to back, about 1 rpm. A mate still uses it.