I am from Canada.
I figure if I use a salt brine, I would not need to salt the inside of the cavity.
Inside I plan on using apples, onion, garlic, lemon, rosemary, and thyme.
Hello Everyone!
I just purchased a 35 lb Suckling Pig. I have a custom built rotisserie w/ electric motor, and I need tips!
First things first... Wood... or store bought charcoal.
I plan on using a brine for my pig for about 2 days. Inside the pig I will be stuffing with...