How to Brine a Pig
Brining is the process of soaking meat in a mixture of water, sugar, salt and spices. Any type of meat - from chicken wings to pork shoulders to whole turkeys and pigs - benefits from being brined prior to cooking. In addition to adding flavor to the final cooked product, it aids the texture and moisture retention of meat. Although it is easier to brine pork shoulders and ribs, a full pig roasting over a fire pit looks quite impressive. Does this Spark an idea?
Things You'll Need
- Cooler, wooden barrel, food safe bucket or sterile earthenware crock (large enough to fit your pig inside)
- Distilled water
- Sugar
- Peppercorns
- Cumin seed
- Bay leaves
- Cloth herb bag
- Plastic bags
- Ice
Instructions
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1
Place 2 gallons of hot water into your cooler or other receptacle at least two days - but no longer than a week - before you plan to cook and serve the pig. Add 1 cup of salt and 3/4 cup of sugar to the two gallons of hot water. Stir until dissolved.
For each gallon of water you will need to cover the pig -- which will depend on the size and shape of your container, but a gallon for every four pounds of pig is a good rule of thumb -- a
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2
Place 2 tbsp. each of peppercorns and cumin seeds, and two bay leaves, into the herb bag and tie it off tightly. Place that in the hot water.
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3
Add 2 gallons of cold water to the hot water already in the container. Place the pig into the solution. Continue adding cold water until the pig is covered. Place two plastic bags full of ice in the container.
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Allow the pig to sit for two days to one week. Change the bags of ice every 24 hours. When you are ready to cook and eat the pig, drain off the brine and discard.
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Tips & Warnings
Whole pigs are available directly from hog farmers and online, and your local butcher can also special order them. Be sure you get your pig dressed (or gutted), skin on, and scalded with the head and feet intact.
References
Resources
- Photo Credit Jupiterimages/Photos.com/Getty Images
