I need a recipe for a rub for a whole suckling pig.?!
Answers: Or a marinade!
Any spices you put on the pig will burn due to the duration of cooking- so usually what we do, is cut a few deep and short gashes randomly over the whole skin, and insert 1/2 or whole cloves of garlic nearly all the way inside. Sometimes its not even necessary. But you must rub the whole skin with oil, then salt, lots of it. Then add more oil and rubb till its all covered with salt and oil. That makes the skin go crispy and adds flavour to the meat. If you want additional flavours, you can make a garlic and chilli vinegar baste and baste while its cooking. That's also nice.
* 1/2 cup ground black pepper
* 1/2 cup mild chili powder
* 1/2 cup sugar
* 1/4 cup coarse salt
* 4 teaspoons dry mustard
* 2 teaspoons cayenne
Guava Sauce
8 guavas, or 3 ounces of guava paste
1 medium red onion, chopped
1 Anaheim pepper, seeded, deribbed and chopped
2 tablespoons olive oil
2 tablespoons dry white wine
1 cup chicken stock
1 salt and freshly ground black pepper to taste
1 juice of 1 lemon
Peel and seed the guavas and purée the pulp in a blender (or use guava paste). In a covered saucepan over medium heat, cook the onion and pepper in olive oil until soft and translucent, about 3 minutes. Uncover, add the white wine and chicken stock, and cook over low heat until reduced by half, about 5 minutes. Stir in the guava purée, salt, pepper and lemon juice. Take off the heat and purée in a food processor. Strain into a sauté pan. On low heat, cook until the sauce thickens, 2 to 3 minutes. Keep warm until ready to use
Dry Caribbean Jerk Rub
INGREDIENTS:
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons sugar
2 teaspoon dried chives
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon cayenne
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
PREPARATION:
Mix all ingredients together. Store in an airtight container. This rub will last several months.
just salt and garlic, oil the skin pop em in the oven and lights out piggy will be awesome. 375 degrees for 3 1/2 hrs then 400 for 1/2 hour for a 22 lb pig.
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