Whole Pig Brine Question- Caja China


 
S

Steve_P

New member
I was curious if anyone has used the brine/marinade/injection on the Caja China website. I recently attempted my first whole hog in the Caja China. I used the marinade recipe on the website and I found the meat to be a little too salty for my taste, but it was perfectly juicy and tender. The recipe does not state how much to inject for different sized pigs but I would say I injected less than half of what it made for a 60lb hog. Next time would I be better injecting less of it, or cutting back on the salt in the recipe. Their recipe can be found here https://www.lacajachina.com/Articles.asp?ID=168

Thanks for the advice.
 
No. But here's (imo) a better mojo recipe. (The second one.)

The brine is over-the-top. Use a scant 2 tablespoons table salt per quart of water. Inject 1 cup for every 5 lbs meat. Figure roughly 50% of dressed weight will be meat yield and base the injection amount on that.
 
Kevin,

Should I mix the recipe you linked with the brine and inject it all together, or just inject the brine and rub with the marinade?

Thanks for the help.
 
If you're going to the trouble to make both and have an injector you might as well inject. Use the mix ratio noted at LCC.

I've always simply slit the meat all over (leaving the skin alone) and marinated. Takes longer though.
 
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