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Injecting vs Dry Brining Whole Pig

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  • mtvector
    Former Member
    • Aug 2014
    • 20

    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?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9940
    • East Texas
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    #2
    I love me some salt. I would inject, then give a lite sprinkling of Kosher on the skin.

    Comment

    • CandySueQ
      KCBS President, and Moderator
      • Jul 2014
      • 1527
      • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

      #3
      Pig likes salt! Do both.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Sus scrofa sodeii chloricus
    • mtvector
      Former Member
      • Aug 2014
      • 20

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

      Comment

      • mtvector
        Former Member
        • Aug 2014
        • 20

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

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9940
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #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

          • DWCowles
            Founding Member
            • Jul 2014
            • 9703
            • Smiths Grove, Ky
            • 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.

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

            Comment

            • mtvector
              Former Member
              • Aug 2014
              • 20

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

              Comment

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