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Message
Whole hog Cajun microwave
Posted on 11/9/20 at 11:37 am
Posted on 11/9/20 at 11:37 am
Would appreciate feedback on how y’all cook 70lb hog in Cajun microwave from the rub, +\- brine, +\- injecting to the method of cooking. Thanks in advance. Geaux tigers.
4
Posted on 11/9/20 at 1:37 pm to LSUmeow
Domestic hog or feral?
Injecting and seasoning the cavity is about all you can do. There’s no point in an outside rub with skin that thick.
Injecting and seasoning the cavity is about all you can do. There’s no point in an outside rub with skin that thick.
Posted on 11/9/20 at 2:41 pm to LSUmeow
I punch holes in the outside skin with a sharp filet or boning knife and put spices (like rosemary) in the cuts. Inject and apply pressure to the plunger as you withdraw. Rub butter and Tony C's all over the skin.
Cook at 350 until internal temp is correct.
Cook at 350 until internal temp is correct.
Posted on 11/9/20 at 6:50 pm to LSUmeow
We always just seasoned pretty heavy with salt/ cayenne the day before and sprinkled extra salt as we were breaking it up to be plated.
Posted on 11/10/20 at 7:25 am to Btrtigerfan
Domestic
Posted on 11/10/20 at 6:56 pm to LSUmeow
I'd put some salt on the skin to help it to dry out and make cracklins on the skin. Eat that and save the meat for desert, LOL 
Posted on 11/10/20 at 9:31 pm to LSUmeow
Score the skin in a grid pattern and get the run down in there.
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