I'm going to be cooking a whole pig in a Caja China box in a few weeks and I wanted to get opinions on dry brining vs injecting (or both). If I dry brine, I will use the 1/4 tsp/lb method. If I inject I would use Meathead's Pork Brine: Pork Brine Injection
2 tablespoons kosher salt 1 tablespoon sugar 1 tablespoon Worcestershire 2 tablespoons rice vinegar 1 cup apple juice or low sodium pork, chicken, or beef stock 3 cups water
One question is could I do both or would that be too salty?
I wish I could come across a wild piglet small enough to fit in my Pit Barrel. Preferably a bald one free of any Sarcoptic species. Maybe I am wishing for too much.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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