Paul Parker’s Pig Basting Sauce- enough for 1/2 pig

Source: Farm Journal’s Country Cookbook, ed. Nell B. Nichols, Doubleday & Company, Inc., Garden City, New York, 1972, pp.13-14

                         

                          ½ gallon cider vinegar

                          8 hot peppers

                          1 cup Worcestershire sauce

                          2 bay leaves

                          ½ cup honey

                          2 Tablespoons black pepper, cracked

                          1 tablespoon chili powder

                          2 teaspoons each:cumin, dry mustard, & season salt

                          1 teaspoon each:cayenne, garlic powder

                          1½ teaspoon oregano

                          Heat the vinegar to about 102℉; just enough to warm it. Remove from heat and with a                           funnel, pour into clean 1 gallon jug. Add remaining ingredients; shake and let set                             overnight to cool and have the flavors disperse throughout the vinegar.

(Mr. Parker used a clean cotton mop to baste the pig.)

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