Stuart declared, "That's a nice looking pig!", so we put it in the bucket to be brined. Don't worry, it's an NSF safe bucket - don't want no chemicals leaching!
Then it needed brine. For each 3 gallons we did 360g of sugar, and 600g of kosher salt. Then a bunch of flavouring - lemon rind, peppercorns, rosemary, thyme, oregano, 3 heads of garlic. And instead of straight water, alot of it was ice, seeing as I don't have a walk-in large enough for a pig in a bucket!
It'll sit there for two days, until friday night, when it will come out, dried, prepped for the caja china, and dry rubbed.
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