Ingredients to Brine entire pig?

JeanineAlyse in 29 Palms said:

My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the
pig at 0800 tomorrow morning, and will be putting it into the ground at
midnight. What's to be in the iced brine for the day, other than salt,
bay leaves and black peppercorns, and in what quantities?

Why on earth would you brine an entire intact pig?

~john

"Levelwave©" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JeanineAlyse in 29 Palms said:

My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the
pig at 0800 tomorrow morning, and will be putting it into the ground at
midnight. What's to be in the iced brine for the day, other than salt,
bay leaves and black peppercorns, and in what quantities?

Why on earth would you brine an entire intact pig?

Cute.

If you are simply brining the outside parts of the pig this
recipe set approximates what I remember from successful pits
years ago:

http://tinyurl.com/6tsms

pavane

In article <[email hidden]>,

Levelwave© said:

JeanineAlyse in 29 Palms said:

My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the
pig at 0800 tomorrow morning, and will be putting it into the ground at
midnight. What's to be in the iced brine for the day, other than salt,
bay leaves and black peppercorns, and in what quantities?

Why on earth would you brine an entire intact pig?

~john

Why not?!?!?? :-d
--
K.

Katra said:

Quoted message said:

Why on earth would you brine an entire intact pig?

~john

Why not?!?!?? :-d

I guess I'm thinking that you would brine smaller leaner pieces of pork
to keep it from drying out... and the obvious, seasoning. But with a
whole pig I would the think all the bones and connective tissue would be
more than adequate for proper moisture and seasoning.

~john

Levelwave© said:

Quoted message said:

JeanineAlyse in 29 Palms said:

My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the
pig at 0800 tomorrow morning, and will be putting it into the ground at
midnight. What's to be in the iced brine for the day, other than salt,
bay leaves and black peppercorns, and in what quantities?

Why on earth would you brine an entire intact pig?

Like bathing an Italian... hehe

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

If using a suckling pig, there wouldn't be much use for brining, it
would keep its tenderness for the most part due to the large fat
content.

In article <[email hidden]>,

(JeanineAlyse in 29 Palms) said:

My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the
pig at 0800 tomorrow morning, and will be putting it into the ground at
midnight. What's to be in the iced brine for the day, other than salt,
bay leaves and black peppercorns, and in what quantities?

Picky ~JA~

Jeanine, I've never eaten pig roast meat that I felt would have
benefitted from brining. Whatta bunch of work, if you ask me. Piggy
I've eaten has sometimes been stuffed with a large muslin bag filled
with kraut -- bagging the stuffing makes it cinchy to remove from piggy
for serving.

If you take pictures of this, though, I'd be happy to put them on my
website for all to enjoy (since you're not sharing the pigmeat, wench!).
If you do, resize the pix to no more than about 125k each (I'm on a
dial-up account and someone from another group sent me a freaking 5MB
file and I wanted to strangle her.)

Can't wait to hear about the party. Who you feeding pig roast?
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article <[email hidden]>,

Bubbabob rnorton@_remove_this_thuntek.net said:

Levelwave© said:

Katra said:

>Why on earth would you brine an entire intact pig?
>
>~john

Why not?!?!?? :-d

I guess I'm thinking that you would brine smaller leaner pieces of
pork to keep it from drying out... and the obvious, seasoning. But
with a whole pig I would the think all the bones and connective tissue
would be more than adequate for proper moisture and seasoning.

~john

And you'd be thinking right. If you can't make a pit roasted whole pig
without drying it out, something is seriously wrong with your cooking
skills.

I don't know about that, but with brining damn near everything being all
the rage, I don't think the initial request is so unreasonable. Play
nice. :-0)
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

Felice Friese said:

"JeanineAlyse in 29 Palms" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the
pig at 0800 tomorrow morning, and will be putting it into the ground
at midnight. What's to be in the iced brine for the day, other than
salt, bay leaves and black peppercorns, and in what quantities?

Picky ~JA~

The brine question pales into insignificance compared to the question
of WTF do you put a whole pig in to brine it?

Felice

A bathtub?! <G>

Jill

Not mine, I'll tell ya that much.

Felice

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <JsfBd.594433$wV.374418@attbi_s54>, "Felice Friese"

Quoted message said:

"JeanineAlyse in 29 Palms" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My son just called to ask what could make up the best ingredients for
brining a whole pig he will be roasting underground. He picks up the
pig at 0800 tomorrow morning, and will be putting it into the ground at
midnight. What's to be in the iced brine for the day, other than salt,
bay leaves and black peppercorns, and in what quantities?

Picky ~JA~

The brine question pales into insignificance compared to the question of
WTF
do you put a whole pig in to brine it?

Felice

A trough? HTH.
Or maybe a poke? (Stick with me, kid, I've got a million of 'em)

Oh, Barb, hush up and get back to your pig jam.

Felice

Melba's Jammin said:

Hooooo-DAWgie!! I'm interested in the chicken! Sorry you won't be at
the festivities.

Also, I've been reminded that pictures could be posted to the
<www.recfoodcooking.org> website, but I know not how that would be
accomplished.

John Gaughan runs the website but he hasn't been seen 'round these parts
in quite a while. I guess the new baby and now the war might have
something to do with it...

~john

In article <[email hidden]>, Levelwave©

Quoted message said:

Melba's Jammin said:

Hooooo-DAWgie!! I'm interested in the chicken! Sorry you won't be at
the festivities.

Also, I've been reminded that pictures could be posted to the
<www.recfoodcooking.org> website, but I know not how that would be
accomplished.

John Gaughan runs the website but he hasn't been seen 'round these parts
in quite a while. I guess the new baby and now the war might have
something to do with it...

~john

If he's off the screen, how does one gain access in order to post? (I
don't know how these things work.)
--
-Barb, <www.jamlady.eboard.com> More on 1-4-05 - Swiss Steak.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Melba's Jammin said:

Quoted message said:

John Gaughan runs the website but he hasn't been seen 'round these parts
in quite a while. I guess the new baby and now the war might have
something to do with it...

~john

If he's off the screen, how does one gain access in order to post? (I
don't know how these things work.)

Someone's gonna have to email him and ask for access. I don't think I
still have his real email...

~john