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Re: Rotisserie for a Whole Pig

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Posted by Brian Oatway on July 14, 2011 at 10:16:23:

In Reply to: Re: Rotisserie for a Whole Pig posted by Frank Boyer on July 13, 2011 at 21:57:00:

I'm planning on lacing with twine around the backbone and through the spit with additional support at front and rear shoulders with 1/4" stainless threaded rods and plates again around the backbone and spit.

On the outside wrapped with twine and stainless banding around the heavy parts.

Any other suggestions?

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