Hog Waller - reformulated

[Gator]

Hi folks,

I have a new batch of Hog Waller coming this week in the 4 oz bottles and 1 lbs bag. I decided to re-do the recipe slightly, if I were to redo the label, it would read something like..."New and Improved recipe!"

Seriously, I removed 2/3rds of the cumin. I had a lot of feedback and many folks do not like the cumin taste on pork. Well, I took the advice to heart and from here on out you will get the "New and Improved Recipe" when ordering Hog Waller!!!!!

Try some, I Betcha Get Busted.

[OSD]

Sounds like a really good improvement. I know I don't like a real heavy cumin taste on pork. Bet it will be real good on chicken too.

[Gator]

I've also use it on Salmon with good results. Lots of sweet in there...

[txngent]

I think I would carry both and just call the new version "Hog Waller Lite".

I use the "classic" in lots of recipes that the cumin helps make the taste. Besides, wouldn't "new and improved" be making a statement that the original was even capable of being improved?

As you can see, I am kinda a fan of the original.

[OSD]

I just re-read the first part of your post. I'm not sure how or even why to change the wording on the label.

I don't think you could call it a lite version by Gov. stds. Doesn't that require certain amount of reduction of fat or sodium content to be able to be called lite ?
I'm sure carrying 2 versions would be cost prohibitive too.

[Gator]

For those still needing Hog Waller "Classic", I'll see what I can do...

I have a whole stack of 12 oz bottles in the classic formula...

[txngent]

I have a whole stack of 12 oz bottles in the classic formula...

Maybe a economical 50# sack!

[Papa Tom]

Yeah I'm kinda on Randy's side here. Professed cumin fan so that might be a plus to me. When doing a butt really only the crust gets spiced so I don't perceive a lot of the spice character in the finished product. Now I'll go on to say that I don't use HW on poultry now and the reduction of the comino may change all that.
I'm thinking we got a Texan with a Tex-Mex pallet trying to please the world. There is certainly more pulled pork created outside of Texas than within so the change is probably warranted but I'll miss it.

[JamesB]

Well, I didn't have a problem with the original recipe, but who knows... Maybe I'll like the new version better. Won't know until I try it!

[Gator]

Yeah I'm kinda on Randy's side here. Professed cumin fan so that might be a plus to me. When doing a butt really only the crust gets spiced so I don't perceive a lot of the spice character in the finished product. Now I'll go on to say that I don't use HW on poultry now and the reduction of the comino may change all that.
I'm thinking we got a Texan with a Tex-Mex pallet trying to please the world. There is certainly more pulled pork created outside of Texas than within so the change is probably warranted but I'll miss it.

It aint easy pleasing everyone!

I didnt remove ALL of the cumin, just some. Seems the BBQ Contest cookers dont tolerate cumin on pork very well and I would like to see it used in competitions.

BTW, I still got the classic recipe, just in case this dont work out. I tried the new version and I like it just as much as the original one. The sweetness comes through a little stronger (to me).

[OSD]

I'm thinking the biggest difference it taste will be when smoking ribs rather than pork butts.

[Gator]

I'm thinking the biggest difference it taste will be when smoking ribs rather than pork butts.

Yep.

[Papa Tom]

I'm thinking the biggest difference it taste will be when smoking ribs rather than pork butts.

Yeah valid point there Jim..

[txngent]

It aint easy pleasing everyone!

Maybe you can have a cumin shaker zip tied to the side of the new shaker!