Brining a Whole Pig
I'm in charge of preparing the 75 whole pig we'll be roasting at our block party next weekend. Anyone have a suggestion for how much brine I'll need?
Related: What side dishes would you serve?
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7 Comments:
I don't know exactly, but I know my dad used to put the one that we had at easter each year in a cooler and then cover it with brine. Maybe estimate from the size of the cooler it fits into?
cmtigger at 4:35PM on 09/07/08
The size and shape of the container you're putting it into is as important as the weight of the pig. The volume of the container, less the volume of water the pig will displace, is the number you're looking for. The closer your container is to the size and shape of the pig, the less brine you'll need to submerge the pig.
You could use less brine if you could find a plastic bag the pig would fit into. That's what I do when I brine a turkey. But I don't know what sort of food-safe plastic bags there are that a whole pig will fit into. You don't want to use a trash bag, because they aren't meant for food storage. And they probably wouldn't be watertight or thick enough to contain the pig and the brining water without the bag breaking.
I'm curious, though, what kind of container do you have that a 75-pound pig will fit into? And how are you going to keep it cold? I can't picture how big a 75-pound pig will actually be, but I don't think I'd have anything that 7 ten-pound turkeys would fit into, if that's close to equivalent. I mean, not only does it need to fit in the container, it has to be able to be entirely under water.
I have a hard enough time dealing with the turkey in its brine...
dbcurrie at 5:08PM on 09/07/08
IMHO, roasting a whole pig generates a ton of waste. I've done a couple, but probably won't ever again. A much better plan, with very little waste, would be to roast several pork shoulders (Boston butts). Much easier to do, and the best part of the pig anyway! Traditional sides, i.e., beans and slaw. Or a big pot of collard greens. Don't forget the corn bread.
1stmakearoux at 6:15PM on 09/07/08
i agree with 1stmakearoux,you do generate a lot of waste with a whole pig,but,it sure comes off a lot cooler to open the bbq an have a whole pig there!!!! I woulld think if you were going to cook the pig with the skin on,it wouldn't need to be brined at all,what with the skin and all the fat still intact,would still stay very moist. Good luck !!!
onepercent99 at 6:54PM on 09/07/08
You can't annoy the kids by taking the head and chasing them with it if you don't have a whole pig!
The container that my dad used to use was a very large cooler- he included ice in the brine.
cmtigger at 10:15PM on 09/07/08
I agree with the waste and have to worry about the meat being to done or not done enough yeah a whole pig has that visual attraction...but I'd stay with shoulders and butts and ribs for good measure...and inject the larger pieces of meat before you cook them..
Markbb at 9:44AM on 09/08/08
Well, the pig roast is off due to the bad weather forecast.
Thanks for all the responses - even those who discouraged the pig roast. We roasted one last year and it was fantastic - no waste at all! Maybe due to the size (and appetite) of the crowd?
I'm looking forward to doing it again.
SSMom at 4:37PM on 09/09/08