This Little Piggy Part II
(Continued from Shinsato Farms blog post)
After picking up the pig from Shinsato Farms, we unwrapped him and got him ready for a bath–two days of brining before the pig roast.
We’re not chefs. We just love food and trying new things. In the past we also experimented with other recipes and methods, like injecting the brine. Each year we get better and learn something new.
The basic brine is water, sugar, and salt. We also added whatever we had on hand, minus the kitchen sink. Lemons, garlic powder, cayenne, apple cider vinegar, beer, and agave.
The brine is poured over the pig, along with a lot of ice to keep it cold and happy.
This guy’s destined for greatness! Please subscribe below to follow where he goes next.
2 thoughts on “We got the pig. Now what?”
Next time use the Key Limes growing in our backyard. It’s organic!
Ok next time!