|Banner advertisements by bbqads.com|
In Reply to: To brine or not to brine, that is the question. posted by Maya on September 01, 2011 at 12:17:15:
Thaw the pig completely and inject with the brine on Friday for a Sunday cook. Not sure about using citrus because of effect of acid over a long period but brown sugar is fine. Stay with the 1 cup salt to 1 gal water ratio no matter what else you put in the brine.
If you want to submerge the pig in brine that is OK too. 2 days would be fine. To give you an idea hams are injected with brine and submerged in the brine and it takes up to 5 days to become "hammy".
The BBQ Forum Home Page