Need a good pork brine recipe.

[BigThicketBoy]

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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[Boss Buck]

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.

[Italianxbowuser]

1 ½ Gal Water
½ C Salt - Kosher
½ 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

[BigThicketBoy]

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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[BigThicketBoy]

Up

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[Geezy Rider]

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

[Snowflake Killa]

Google is your friend

[BigThicketBoy]

Google is your friend

Google will tell you what it wants you to know. Not what you need to know.

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[TP3]

Ask Jeeves then.

[ren087]

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 ½ and ½ 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

[Skinny]

Brine for three weeks.


Skinny

[Snowflake Killa]

Google will tell you what it wants you to know. Not what you need to know.

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Good point

[AntlerCollector]

Google is your friend

TBH is a better friend

[texasbbq]

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.

[Snowflake Killa]

TBH is a better friend

Amen lot's of laughs