Brining A Whole Pig


 
D

Dan Krause

TVWBB Fan
I am using the apple brine from the poultry section of this site to brine a whole pig. Pig was 42.8 pounds dressed. It will sit in the brine for about 48 hours. I will cooking it in a La Caja China this coming Saturday.











 
You gonna put that bad boy on your 22"?

This is gonna be good :)

Edit; I see your not cooking on your 22, still this should be good to follow
 
Thats going to be a very interesting cook, looking forward to the results. Haven't had pig in years I do remember it was good.
 
I'm stoked to see how a full pig, brined, turns out.

Also, just impressed how you stuffed the whole thing in that cooler!
 
I got this little piggy from the local Mexican Carniceria. The meat was very tasty and succulent. I thoroughly rinsed the pig before putting it in the Caja China. The skin did get a little darker than I wanted due to the sugar in the brine. However, the skin also tasted fantastic. It really picked up the flavors of the brine.









Very tasty multitasking.











Made 3 homemade BBQ sauces, an Asian Hoisin sauce, Sour Orange, and traditional sweet and sticky.

 
Dan - that looks really good. Good call on the brine!

Love the cooker too - we call those Cajun Microwaves down here in south Louisiana...

Regards,

John
 
The brine was great at retaining moisture and adding flavor to the meat. I did one on the 4th of July that wasn't brined. This pig was far tastier.
 
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