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Date Posted: 11:31:05 12/23/02 Mon
Author: reg
Author Host/IP: Montreal-ppp47845.qc.sympatico.ca / 209.226.140.94
Subject: Re: brine
In reply to: DarrenC 's message, "Re: brine" on 11:06:01 12/23/02 Mon

morning Darren. capons are absolutely one of my favorite birds to smoke/cook. the brine that i use is the same old one that i use on pork and fowl.

160 oz purified water - 1 cup coarse salt - 1 cup brown sugar - 1 med onion quartered - 2or3 stalks celery - 2or3 cloves crushed garlic - 2 bay leaves - 1T peppercorns and a good pinch of dried basil. bring to a rolling boil then turn down to a simmer for 10 minutes. cool to 38 to 40 degrees before soaking the bird. for turkey i brine 12 hrs and for pork loins 24.

reg

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