Brined Pig Recipe

Name: Brined Pig Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gal Water; 1/4 c. Vinegar; 1 Tbsp. Pickling spice; 1/2 tsp Allspice; 1 tsp Pepper; 1 tsp Garlic pwdr; 1 tsp Onion pwdr; 1 tsp Celery salt; 1 1/2 c. Salt; 1 tsp Liquid smoke; 1/4 c. Brown surgar; 1 Tbsp. Maple extract; 1 Tbsp. Dark mollasses

Servings: persons

1 gal Water
1/4 c. Vinegar
1 Tbsp. Pickling spice
1/2 tsp Allspice
1 tsp Pepper
1 tsp Garlic pwdr
1 tsp Onion pwdr
1 tsp Celery salt
1 1/2 c. Salt
1 tsp Liquid smoke
1/4 c. Brown surgar
1 Tbsp. Maple extract
1 Tbsp. Dark mollasses

1
["Well did my 100 lb brined pig and turned out amazing.", "Brined for 5 days.", "Was a pretty lean pig to start with but trimed where I had to too 1/4"" fat.", "Took pig out Friday am and thinking I might of overbrined I made like a pepper rub.", "Caynene, black pepper, paprika, chile pwdr(Top Hat) and a little onion and garlic pwdr.", "Rubed all over and covered till I put on spit at 2am Sat.", "I did not turn my spit continuously.", "I turned every two or possibly three hrs to position on back or possibly sides.", "I did'nt look in pit for the first 4 hrs and when I did it was taking on a very nice golden brown color but looked dry, probably from the salt.", "So made a mop of vinagar, extra virgin olive oil, and what rub I had left over.Worked great.Cooked with hickory till 3pm", "(13hrs), internal was 170 when taken out of cooker.", "Cooking temp was 200 to 225 degrees the entire time and temperature outside was 20 degrees.", "I must say this pig was buy far the most golden brown in color and the most tasty, moist pig I've done to date.", "Fed around 100 people, and when I went around to ask how the pig was, no one would answer, they devoured it.", "You pork butt smokers should try this.", "I made up 25 gallons of brine, and I used solar salt for first time,cheap."]

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 gal Water, 1/4 c. Vinegar, 1 Tbsp. Pickling spice, 1/2 tsp Allspice, and more.

Yes, Brined Pig Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!