Something I never encountered in my Central IL. upbringing is this; curing the whole hog before roasting. I don't think I've had any that has not been cured since my move 15 odd years ago as a matter of fact.
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We roast them whole around here only hours after they were alive. Apply some rub and slow and low on the smoker.
______________________________ “I'd like to know why well-educated idiots keep apologizing for lazy and complaining people who think the world owes them a living.” ― John Wayne
If you are going to cook a whole hog over the fire I see no reason to inject sodium nitrate, which may have some adverse health effects. If it is chilled after butchering and kept cold until it goes on the fire it makes no sense to add sodium nitrate. Injecting a marinade like apple juice, vinegar, brown sugar, and salt on the other hands makes some sense.
Not an expert by any means but I've never heard of that... all the hogs I've seen cooked whole were just put on either the spit or grill and slow cooked for a long time... usually the seasoning is put on all during this cooking....
Originally posted by Blume9mm: Not an expert by any means but I've never heard of that... all the hogs I've seen cooked whole were just put on either the spit or grill and slow cooked for a long time... usually the seasoning is put on all during this cooking....
^^^^^ this ^^^^^
Posts: 5181 | Location: 20 miles north of hell | Registered: November 07, 2012
I do whole hogs all the time. I’ve done these for the past 8-9 years. Rind on, no curing. 200 lb bone in ham, no worries. I would not consider using pink salt before roasting.
Posts: 617 | Location: West By God VA | Registered: July 05, 2007
