Whole hog
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Full grown hog, 120 - 150 pounds, skinned and trimmed | |
| 10 | To 15 cups Arkansas Trav'ler Spice Beautiful or Southern Succor Rub | |
| Southern Succor Rub | ||
| ½ | cup | Ground black pepper |
| ½ | cup | Paprika |
| ½ | cup | Turbinado sugar |
| ¼ | cup | Salt |
| 4 | teaspoons | Dry mustard |
| 2 | teaspoons | Cayenne |
Directions
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
Quessenberry's Quintessential Hog Mop: 3 quarts cider vinegar
1½ quarts water
¾ cup salt
Fire up the pit, preferably with a combination of hickory and oak, and bring it to a temperature of 250. F.
Rut the hog thoroughly with the dry spices and lift it onto the pit, belly side down. If the pit has an offset firebox, position the head facing away from the fire and cover the hams loosely with aluminum foil. Every hour or so, sprinkle on more dry spices or mop the meat with the vinegar mixture, alternating between the two applications.
Maintain a steady cooking temperature of 200 f. to 250 f. for 18 to 20 hours, or until the internal temperature of the meat is 165 f. to 170 f.
While the fire dies, allow the hog to sit in the pit for several hours before carving.
From: Smoke & Spice Shared by: Pat Stockett