Curing And Marinating The Pig Recipe

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Emeril Lagasse on Food Network


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2 tablespoons garlic powder

2 cups Steen's cane syrup

Juice and zest of 5 oranges

4 cups olive oil

Salt and black pepper

1 tablespoon dried thyme

1 tablespoon cayenne pepper

2 tablespoons salt

Essence, recipe follows (make the recipe 5 times over)

6 peeled garlic cloves

1 tablespoon dried leaf oregano

2 1/2 tablespoons paprika

22 pound suckling pig

1 tablespoon onion powder

1/8 cup crab boil

1 cup Worcestershire sauce

1 tablespoon black pepper

Juice and zest of 3 lemons

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