killer hogs web page on whole hog...

Killer Hogs Whole Hog Dry Rub:

• 1 Cup - Spanish Paprika
• 1/2 Cup - Sweet Hungarian Paprika
• 3/4 Cup - Chili Powder
• 2 TBL - Ancho Chili Powder
• 4 TBL - Tomato Powder
• 1/2 Lb – Brown Sugar
• 1 tea – Apple Pie Spice
• 1 TBL – Crushed Dehydrated Orange Peel
• 1/2 Cup – Turbinado Sugar
• 1/2 Cup – Organic Granular Sugar
• 4 TBL – Honey Powder
• 1/4 Cup – Salt
• 1 TBL – Ground Garlic
• 1 TBL – Onion Powder
• 1 TBL – Cavenders Greek Seasoning
• 1 tea - Ground Cumin Powder
• 1/4 tea - Ground Cayenne Pepper
• 1 tea - Ground Black Pepper
• 1/4 tea – Ground White Pepper
• 2 tea - Jamaican Jerk Seasoning

Inject the shoulders, hams, loin and bacon with a minimum of 2 gallons of injection

Killer Hogs Whole Hog Injection:

• 32oz Apple Juice
• 32oz Water
• 1/2 cup Kosher Salt
• 1/2 cup Brown Sugar
• 1/2 cup Lt. Corn Syrup
• 1/4 cup Red Wine Vinegar
• 1/2 cup Dry Rub
• 1 TBS Worcestershire
• 1 TBS soy

Once the shoulders internal temp has reached 170deg (and has probably been cooking for about 16 hours at this point) remove the foil and inject shoulders, loin, bacon and hams with injection #2.

Next continue cooking the hog without foil until shoulders reach 185deg internal temp and the hams 175.

Killer Hogs Whole Hog 2nd Injection:

• 64oz – Apple Juice
• 1 Cup – Apple Cider Vinegar
• 2 TBL – Dry Rub

Once the hog reaches desired internal temp its time for glazing. Glaze the hog using the Killer Hogs Whole Hog Glaze ingredients. Cook the hog for another 30 to 45min. to let the glaze set. Mist hog with apple juice to give a nice shine then garnish and serve.

Killer Hogs Whole Hog Finishing Glaze:

• 1/2 Gal. – Your Favorite BBQ Sauce
• 2 Cup – Honey
• 16oz – Peach Jelly
• 1 Cup – Teriyaki Sauce

And, as always, if you have any questions - email me at malcom@killerhogs.com.