Need a good pork brine recipe.

[BigThicketBoy]

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[Snowflake Killa]

Oh crap I hope y'all's hog is good

[rtp]

Brine

2 cups of Kosher Salt
2 cups of Brown Sugar
1 heaping teaspoon of minced Garlic
2 Bay Leaves.
Boil until dissolved.
Let cool and add enough ice and water to cover.
Brine overnight and rinse before applying rub and smoking.
Boil in a large pot untill salt and sugar dissolve

This is very similar to what I use.

[rtp]

Brine for three weeks.


Skinny

[panhandlehunter]

I've never tried a brine on pork.

[rtp]

I've never tried a brine on pork.

It works great if you are going to smoke it. I have only used it on a whole hog I was throwing on the pit. Give it a try if you havent.

[panhandlehunter]

I know how well it works with poultry, just never thought about doing it with pork I guess.


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[eradicator]

Ya'll are trying to make ham, lol

[quackadikt]

No need to brine...just cook it Carolina style.

-Season with salt, black and red pepper
-Cook skin side up until the meat starts "letting go" in the hams/shoulders
-Flip it
-Pull bones as you can
-Dip grease out of with a big metal spoon as it pools up
-Once the grease stops pooling, start saucing/mopping with a mixture of apple cider vinegar, salt, red pepper, black pepper, brown sugar(the skin will start cracking eventualy, so the sauce will eventually drain through the meat)
-Start pulling the meat apart with your hands(you'll want some rubber insulated food gloves) and keep saucing
-When you're done, you'll have a pig skin shell full of delicious sauced pulled pork(also known as BBQ)

[eaglegolfj]

Did some pork and briskets last weekend all I used for rub was black pepper and salt and some paprika. These were the best I think I have ever cooked.

As far as brine I did the pork butts with sea salt dissolved and apple cider vinegar.

[Pushbutton2]

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Circle H Hunting Club 1st annual Pig cook off


I saw your title and thought of this thread

[Traildust]

Just use something besides pine for smoke! Yall East texars kill me

[DesertDug]

Brine for more then day or two if making ham. Use prague salt if making ham.

Over night brine for smoking.