Does anyone have a good recipe for a hog brine?

cooler, salt water, ice, maybe a littler vinegar.

I'm not a brine expert, but I've done it the same way. The drawback to brining pork, particularly in a big cooler, is that you need LOTS of salt - you may want to buy 3 48 ounce boxes of coarse salt. Traditional brine is about 3.5 ounces of salt per quart of water, but you can roll with one cup per gallon, too. Figure out how much water you need to cover your meat then calculate your salt based on 125%-150% of that if you will be adding ice. You'll probably want to boil your brine base to get enough salt into solution. Consider adding some brown sugar to the brine as well at about 50% the salt rate. I may try adding some white vinegar next time...

anytime you add ice, cover it with salt.

salt is pretty cheap by the 25 lb bag.. think i last paid 6.00

I usually use kosher salt, vinegar and black pepper with cold water.