Cooking a pig in a La Caja China question
Ill be cooking a 70lbs dressed pig in the roaster this weekend but instead of using the mojo sauce they always talk about I want to use something different like this:
4 quarts apple juice
1 quart distilled white vinegar
5 pounds sugar
2 cups salt
1 cup monosodium glutamate, such as Ac´cent brand flavor enhancer
This recipe is suppose to make 5 quarts, do you think this will work, considering that the pig wont be smoked and how much of this stuff would you inject in a 70lb pig? My plan is to inject it and rub the cavity with yardbird. Ill also be smoking about 40lbs of butts in a backwoods chubby, my plan for that was to do the same and inject it with the stuff above and rub with yardbird.
What do you folks think, anyone have any experience with the roaster and have a better recipe?
That is exactly what I'm injecting this weekend. Good Luck.
I just saw your other post, funny we are using the same cooker this weekend and that we posted our questions at about the same time. what recipe did you use for your first cook? I have a homemade A-maze-ing smoker i'm going to try this weekend on it, i'm just going to light it and stick it in the box, no idea if it will work...we will see.
I have a Caja China. I have done hogs basically in the Mojo only. I have done about 7 whole hog cooks with it and really like the results. I have never injected them either. I hold them over a 48 hour period in the mojo and orange marinade. They come out moist and the skin is ultra crispy. I start with the skin side down and flip after 3 hours to crisp up the top. I also use the top charcoal like a sante-fe style grill and cook chicken and burgers, etc. It's a great cooker.
I cooked a 62 lb'er in one last summer, used an injection of chicken stock, sugar, salt, wooster and cider vinegar, turned out great. I made up about a gallon of injection and if memory serves me right I used maybe a quart.
Here's a link to the cook thread if you're interested:
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