Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I would say to go ahead and brine even with an 8% solution already enhanced. Did that last weekend and it was perfect. Not too salty. Just cut the salt in half. Definitely made a world of difference with regard to moisture, flavor, and overall good…
While I applaud your culinary exploits with the whole hog I gotta say that cooked whole animals gross me out. Give me various cuts of meat and I will go to town...but when I see the skin and face a get a cold chill. But keep on doing your thing man.
Thanks for the responses. I did find a brine with half the amount of salt to compensate for the factory inject. I just want to get flavor in there and don't care about moisture as I feel the egg and the factory inject will take care of moisture.