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I'm roasting a 72 pound adolescent pig on Sunday and am wondering if I should be brining it. There's so much conflicting information on the internet, honestly, I'm a bit lost. Some say brine for two days, but the science of brining says never brine any kind of meat for more than 8 hours, or you will begin to pull moisture out.
Some say use brown sugar in your brine. Others say sugar will make your meat char. I wanted to do a citrus garlic brine with some cumin, but am afraid of making an expensive mistake with leaving lots of hungry people.
Also, the pig came frozen, can I brine as I defrost or will that cause uneven penetration?
Finally, is it bad to use your brine mix for your injection?
This if you haven't guessed is my first pig roast.
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