brining

We figured that we'd skin the pork last night and start the brining process, but we forgot to factor in the time it would take for the brine to cool off enough. So Christine came back first thing this morning to help me pour.

We mixed up four gallons of the stuff. Here's the recipe:

2 gallons apple cider
2 gallons water
4 cups sugar
4 cups kosher (of course) salt
8 tablespoons pepper
32 fl ounces molasses

Mix it all together and bring to a boil!