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Old 06-19-2018, 11:30 AM   #1
BigThicketBoy
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Default Need a good pork brine recipe.

I did a whole hog on the pit a few years ago and somebody on here gave me a really good recipe but I can't seem to find it. I need enough to soak her all night in an ice chest.

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Old 06-19-2018, 12:00 PM   #2
Boss Buck
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Apple cider, kolsar salt, and brown sugar. Bring cider to simmer add salt and brown sugar until it dissolves.I got it from here as well.
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Old 06-19-2018, 12:05 PM   #3
Italianxbowuser
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1 Gal Water
C Salt - Kosher
C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed


increase volume accordingly, I usually measure water as i pour in to see how much i need, then drain it out and make the correct amount of brine based on that

Last edited by Italianxbowuser; 06-19-2018 at 12:08 PM. Reason: forgot something
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Old 06-19-2018, 01:45 PM   #4
BigThicketBoy
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And what kinda rub.
I'll put mustard on and apply rub to that.
Homemade or is there a good off the shelf rub?

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Old 06-19-2018, 07:11 PM   #5
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Up

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Old 06-19-2018, 08:16 PM   #6
Geezy Rider
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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
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Old 06-19-2018, 10:35 PM   #7
Snowflake Killa
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Google is your friend
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Old 06-19-2018, 10:37 PM   #8
BigThicketBoy
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Quote:
Originally Posted by Snowflake Killa View Post
Google is your friend
Google will tell you what it wants you to know. Not what you need to know.

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Old 06-19-2018, 11:25 PM   #9
TP3
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Ask Jeeves then.
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Old 06-20-2018, 12:09 PM   #10
ren087
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I don't brine, I inject with this:
1 cup sour orange juice **
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb
1 teaspoon cumin
4 teaspoon salt
4 oz. of water
4 oz. Pineapple juice
** You can replace the sour orange juice with the following mix;
6 oz. orange juice
2 oz. lemon juice
Peel and mash the garlic cloves in molcajete. Mix all the ingredients and let it sit for a minimum of one hour.

Multiply the above recipe by 4, this will give you enough to marinate the whole pig and to keep extra to use as a dipping sauce. Mix the dripping of the pig and mojo, mix and to create amazing gravy to pour over the meat.
Night before: Strain Mojo and dump solids into rib cage. Inject liquid into the hams and shoulders (4-5 each) and loins and ribs.

Rub with this:
1/2 cup coarse salt
1/2 cup garlic powder
1/4 cup onion powder
1/4 cup ground oregano
2 tablespoons ground bay leaves
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
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Old 06-20-2018, 12:26 PM   #11
Skinny
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Brine for three weeks.


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Old 06-20-2018, 02:06 PM   #12
Snowflake Killa
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Quote:
Originally Posted by BigThicketBoy View Post
Google will tell you what it wants you to know. Not what you need to know.

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Good point
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Old 06-20-2018, 04:57 PM   #13
AntlerCollector
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Google is your friend
TBH is a better friend
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Old 06-20-2018, 05:12 PM   #14
texasbbq
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We did one few years back on a bbq pit with direct fire 3 feet under grill. Brined it in salt, sugar and apple cider vinegar. I think my brother left it in for 2 days. Rinsed good and put on pit unseasoned, skin side up. Cooked slowly, no idea what temp, with oak, pecan and a little mesquite till about 2/3 done. I don't remember the internal temp. We then rolled it over, skin side down and seasoned internal cavity with mix of kosher salt, black pepper, granulated garlic and chili powder (equal parts). Then my brother sprayed the entire pig with alot of apple cider vinegar. Really wet, puddled in areas next to back bone. I think he continued to spray it till it was done several hours later. I remember pouring beer on it when he wasn't looking, by then we were all getting a little buzzed. We increased the fire at the end to crisp the skin but I remember charring it a little too much in some areas though.

By far the best whole hog bbq any of us had ever eaten. It was seriously good. Good luck.
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Old 06-20-2018, 05:56 PM   #15
Snowflake Killa
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Quote:
Originally Posted by AntlerCollector View Post
TBH is a better friend
Amen lot's of laughs
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Old 09-27-2018, 06:14 PM   #16
BigThicketBoy
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.

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Old 09-27-2018, 08:29 PM   #17
Snowflake Killa
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Oh crap I hope y'all's hog is good
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Old 09-27-2018, 08:31 PM   #18
rtp
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Quote:
Originally Posted by Geezy Rider View Post
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.
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Old 09-27-2018, 08:31 PM   #19
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Quote:
Originally Posted by Skinny View Post
Brine for three weeks.


Skinny
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Old 09-27-2018, 08:34 PM   #20
panhandlehunter
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I've never tried a brine on pork.
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Old 09-27-2018, 08:38 PM   #21
rtp
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Originally Posted by panhandlehunter View Post
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.
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Old 09-27-2018, 09:33 PM   #22
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I know how well it works with poultry, just never thought about doing it with pork I guess.


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Old 09-27-2018, 10:44 PM   #23
eradicator
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Ya'll are trying to make ham, lol
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Old 09-28-2018, 01:10 PM   #24
quackadikt
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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)
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Old 09-28-2018, 01:35 PM   #25
eaglegolfj
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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.
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Old 09-28-2018, 01:37 PM   #26
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https://r.tapatalk.com/shareLink?url...5&share_type=t


Circle H Hunting Club 1st annual Pig cook off


I saw your title and thought of this thread
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Old 09-28-2018, 01:47 PM   #27
Traildust
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Just use something besides pine for smoke! Yall East texars kill me
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Old 09-28-2018, 01:48 PM   #28
DesertDug
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Quote:
Originally Posted by rtp View Post
Brine for more then day or two if making ham. Use prague salt if making ham.

Over night brine for smoking.
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