| View previous topic :: View next topic |
| Author |
Message |
Rub my Butt
Joined: 21 May 2009
Posts: 9
|
 Posted: May 21 2009 Post subject: Brine question |
 |
|
New to the board so if this has been discussed sorry.
Putting a whole hog on the spit this weekend....60lb pig with the skin on!! Will a 2 day brine help with adding moisture to the meat or will the skin prevent this?
Also will a mop sauce do any good while its spinning, i was thinking it would help with browning?
What are some good things to stuff a hog with? |
|
| Back to top |
|
 |
Bunqui
BBQ Pro
Joined: 13 Mar 2009
Posts: 770
Location: Hattiesburg, Mississippi
|
| Posted: May 21 2009 Post subject: |
|
|
Rub, I bookmarked this from another Ring forum a few days ago.
http://www.cookshack.com/brining-101#_Toc528293321
I learned a lot. 
_________________
CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke
Weber Smokey Joe
LIAR#38 |
|
| Back to top |
|
|
skunked
BBQ Fan
Joined: 31 Mar 2009
Posts: 121
Location: Northern California
|
| Posted: May 21 2009 Post subject: |
|
|
Likewise, I used this to Brine last weekend.
_________________
Brinkmann Offset, tweaked and modified
Webber Genesis
I believe that if life gives you lemons, you should make lemonade. And try to find somebody whose life has given them vodka, and have a party. -Ron White |
|
| Back to top |
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
