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Injecting vs Dry Brining Whole Pig

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    Injecting vs Dry Brining Whole Pig

    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?

    #2
    I love me some salt. I would inject, then give a lite sprinkling of Kosher on the skin.

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      #3
      Pig likes salt! Do both.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Sus scrofa sodeii chloricus

      #4
      Thanks for the feedback. I will do both!

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        #5
        Jerod & CandySueQ - can't thank you both enough. The pig turned out amazing. One of the best things I've ever cooked!

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          #6
          Great job!!

          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.

          Comment


            #7
            What did that pig weigh? mtvector it looks awesome

            Comment


              #8
              Live weight was 31 lbs. So it was a little guy.

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