I just had a small party where I spit roasted a small pig (11 lbs). I removed it from the heat when the temperature was at 155F. The skin was still a little soft but nicely colored. I wanted to remov it before it became too dry. The pig, however, came very gamey. What is the proper marinating procedure or recommended recipe to reove the gamey taste. How do I roast a perfect pig? Thank You.