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Hi again folks, Just got phone back from repairs, I can certainly add some scenery pics to go with my food pics, the last pig we did was down at a local river camping, but the next one planned is on the west coast of the South Island, so will be sure to take the scenery into account for those...

Thanks heaps for all the replies and info folks. I’ve had my phone off for repairs and just got it back, hence the delayed replies. I perhaps should have been clearer that I understand the idea of an equilibrium, just not in the brining sense, but thanks for the explanation, that does make...

And equalisation brine is like the Japanese on my car fuse box to me at the moment. I’ve found heaps of recipes, but how to know a good one from a bad one is still beyond my skill set and experience. Any tips or thoughts on that?

Thank you both for the recent replies, I appreciate all inputs, I can sort a vessel to hold the pig and brine no issues, it won’t be a super huge pig as I’ve had one family pull out of the trip already, but we will have a 12volt fridge for left overs and we’re only away for 2 days so nothing...

True true my friend, The only place ahead of us mainland kiwis is the Chatham Islands, which is still no but 45mins ahead of us on the mainland, Ive tried ringing ahead for the latest lottery numbers, but apparently it doesn’t work like that, plus they stop selling tickets an hour before the...

That’s great to hear,, I’ve been around a few forums and some folks might know it all but aren’t very helpful at teaching it, I’m very impressed here so far. So experts forget that there was a time when they didn’t know as much either, I believe knowledge is learned so it can be shared, but not...

Thanks everyone for your friendly responses. I’ve had some good replies to my thread in the curing forum about curing a whole pig too, everyone seems very friendly so far and I haven’t seen as much of the “this has been discussed” or “dahhh you could have found that” like I’ve seen on other...

THank you for that, I’ve found a new sheep vax gun in the shed here, I’ll get a longer needle for that and it can be hooked up to a couple of litres of brine at a time and just keep injecting rather than refilling a syringe constantly. I have access to clamp lid style open top drums which...

Thanks for that, would that suggestion imply to only inject brine or to also soak it in some too? I can sort the technology to do either or both before the time comes. So inject and refrigerate for at least 10 days, then if still too long before the trip chuck lil piggy in the freezer until a...

Hi ya, done quite a few, this is the smallest, but have had this whole spit full from tail to snout with a pig big enough for 70-80 people at our wedding, with a temp control and gas controls, it does make it easy to go low n slow till she’s done.

Hi folks, I’m new here but can’t seem to find the answer for my question/s anywhere yet. I’ve had recent success and past successes with our family owned spit roast doing whole pigs, the last one (hopefully with pics attached) was smaller but perfect size for our camping trip with just 3...

Hi fellow smokers, curers and experimenters. I just found this page on google as I wasn’t finding direct answers to my questions on google itself. I’m pretty new to smoking meats and very new to curing them. I look forward to discussing and reading some of your experiences. Catch you all soon