Got an 89 pound hog and we went whole hog...
Trimmed it up (Was already nicely trimmed just had a bit to do) then injected the crud out of it with the following injection.
6 tablespoon kosher salt
3 tablespoon sugar
3 tablespoon Worcestershire
1 cup apple cider vinegar
3 cup apple juice or low sodium pork, chicken, or beef stock
9 cups water
Placed in the cooler with ice and then poured the remaining injection/brine into the cooler..
Rubbed the cavity with my rub.. I decided to go with a comp hog finish so I spritzed with the following
8 oz. Canola oil
8 oz. Apple Cider vinegar
16 oz. apple juice
What went wrong... I completely forgot to foil the ears and snout.. so they were terribly overdone...
The ties were just to keep it from sliding off the rack during transport between the table/prep area and the Lang 60..
I am gonna miss that hat.... It was a good hat.... Just sayin...
Edited by smokinclt - 4/28/14 at 8:44am