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"Marinated and Smoked Whole Hog"

This is theory more than exact instruction. Go with your intuition and your hog
Prep Time18 hrs
Cook Time6 hrs
Total Time1 d
Servings: 15 - 50 servings


For the marinade:

  • 1 whole hog dressed, skinned, head and hooves removed
  • Worcestershire
  • Cajun salt seasoning
  • Onions peeled and cut in half
  • Garlic cloves peeled and crushed
  • Fresh rosemary sprigs
  • White vinegar
  • Lemon juice
  • Orange juice

For the cooking:

  • Molasses
  • Granny Smith apples cut in half
  • Smoked bacon strips
  • Cinnamon


  • Marinate for 1 to 8 days. A hog that is 80 pounds on the hoof, 45 pounds cleaned, will fit well in a standard cooler. The acid cleans the meat, which is important when cooking.
  • When ready to smoke, bring the wood coals to no more than 250 degrees F in a large smoker. Use a wood that is indigenous to your area. Pecan is great, so is mesquite, apple wood and hickory. Let the coals become nice and uniform so that you have even radiant heat.
  • Smoke the hog from 6 to 12 hours, depending on its size. Once the densest part of the hog reaches 140 degrees F, add a pan of apples to the bottom of the smoker, sprinkle with cinnamon, and let them steam up under the hog.
  • At this point, also blanket the back of the hog with bacon and pour on 2-4 cups of molasses. Be generous with it and pour most of it in the area where it will drip down into the pan of apples.
  • The hog is ready to serve when the densest, deepest part is 160 degrees F. Under the front shoulder is usually the coolest part to test. Serve immediately table side as your piece de resistance.