Here is Savannah Smoker's Special Pork Brine. It comes from Barry "CB'' Martin's excellent cookbook, "America Grills"
2 gallons water
2 cups dark brown sugar
2 cups coarse salt
1/4 cup ground ginger
1/4 cup garlic powder
1/2 cup apple cider vinegar
1/4 cup ground cumin
4 large sprigs rosemary
1/2 cup black pepper, coarsely ground
2 Tablespoons Worcestershire sauce
2 Tablespoons Tabasco sauce
2 medium-size lemons chopped, squeezed, and smashed
Fill a large pot with the water. Then add the remainder of the ingredients and stir. Brine meat overnight or 24 hours.
As to the injection I use a Garlic Butter mixture from the Cajun Injector folks. Hopefully, some folks here will come along and give you some of the homemade injection recipes. If you want two excellent cookbooks dedicated to outdoor cooking, go to Amazon and order CB's "Everybody Grills" and "America Grills". I've read that Mike's, aka bbqchef, book is excellent also.
Dee
