Mad About Que
Knows what a fatty is.
whole hog, or any cut i guess... do ya'll inject? if so with what? not comp stuff... just pig picking hogs..
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Whole Hog Injection
- Thread starter Mad About Que
- Start date
lcbateman3
is Blowin Smoke!
I do, just cooked a whole hog last week and injected it.
smokeyw
is Blowin Smoke!
I don't, I find there is enough flavor and moisture without injecting.
Lake Dogs
Quintessential Chatty Farker
LOL at "not comp stuff". Ok, curious, why not comp stuff?
For pork we inject either creole butter or a mixture of apple juice,
worchestershire, and our rub.
Last edited:
Brauma
somebody shut me the fark up.
Just did a whole hog yesterday. We injected AJ, rub, and secret sauce.
Mad About Que
Knows what a fatty is.
there's a difference from what i cook/eat/sell from what i put into boxes. just asking what the "backyard bubbas" do..
Thats what i was thinking about using.. something very simular...
Thats what i was thinking about using.. something very simular...
SCRedneckBBQ
Full Fledged Farker
no injections here
Cook
Babbling Farker
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No injections for me. Tradition is tradition. Inject and you deviate from the tried and true.
Now if you're not going for tradition, then by all mean inject.
Me? I don't inject. That's best left for the competition cooks in my opinion.
Now if you're not going for tradition, then by all mean inject.
Me? I don't inject. That's best left for the competition cooks in my opinion.
Lake Dogs
Quintessential Chatty Farker
Being an MBN comp guy (both judge and competitor) I've had probably as much whole
hog as anyone my age. I LOVE it. While I do enjoy it straight up (sans injections), a
good injection can add an wonderful flavor that actually enhances the flavor of the
hog (IMHO). My personal favorite is from the ham. That, or high on the shoulder...
Some of the hog guys use butter (whole lbs.) on it strategically placed where they can
get dry. The butter itself adds flavorings. It was judging whole hog a few years back and among the top 5+- entries one in particular stood out. They ended up getting 2nd only because they presented their hog with a sauce that wasn't particularly complimentary. However, the meat all by itself was outrageous good. Later I went and asked what they'd used and he told me it was Cajun Injector's Creole Butter, but only in small amounts. Since then I've tried it in mine and it does a great job of adding
wonderfully complimentary flavors, but also like he said, in SMALL amounts...
hog as anyone my age. I LOVE it. While I do enjoy it straight up (sans injections), a
good injection can add an wonderful flavor that actually enhances the flavor of the
hog (IMHO). My personal favorite is from the ham. That, or high on the shoulder...
Some of the hog guys use butter (whole lbs.) on it strategically placed where they can
get dry. The butter itself adds flavorings. It was judging whole hog a few years back and among the top 5+- entries one in particular stood out. They ended up getting 2nd only because they presented their hog with a sauce that wasn't particularly complimentary. However, the meat all by itself was outrageous good. Later I went and asked what they'd used and he told me it was Cajun Injector's Creole Butter, but only in small amounts. Since then I've tried it in mine and it does a great job of adding
wonderfully complimentary flavors, but also like he said, in SMALL amounts...
