The pig arrived, and after unwrapping, this is what it looked like
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAWkFrOBraO1yt5s9wbn8neTY3hdOjfN1Z6zSgzzlYEgtAz5IHGe1MA4-_AQro1r1soluXdfd0zB9m5e3VprSotqoXx7DT08vHF6v-LSaGyTc3yo4Vlc27NpKn14Y95_uYyfql3d-ook/s320/pig+unwrapped.bmp)
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFstE5YL7lYyKUm9-iDk5inUxchLQWw2HoYm094HN2FTtvPvslrxF1XURGH29cnyi_iw9DAZJ7kLRAQ1jeW6XNIlszRjbW3WLafpHzF2PpCGtR9bE2NyUeqF_TD15Rv06-aXmFSSAJKjc/s320/pig+in+bucket.bmp)
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!
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It'll sit there for two days, until friday night, when it will come out, dried, prepped for the caja china, and dry rubbed.