On April 5, 2017 at 15:34, Fred Harding said...
Brining is traditionally done to add moistness and flavor. I would not say that it is proof versus trichinosis. I would suggest low and slow over a long period of time to break it down.... also, consider marinating in some sort of spirit; I've use tequila in the past to good effect on long roasting meat.
What I was reading was more like a salt cure for at least ten days. It used a special curing salt called tender quick, that I can't even find locally if i wanted to.
Looks like I'll try brining for a day or two and then rub with my usual rub
