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Date Posted: 08:05:08 12/24/02 Tue
Author: reg
Author Host/IP: Montreal-ppp47771.qc.sympatico.ca / 209.226.140.20
Subject: Re: brine
In reply to: Peter 's message, "Re: brine" on 00:44:06 12/24/02 Tue

morning Peter. we have been brining loins for quite some time now and like fowl is the only way to go in my opinion. it would be great for catering jobs to, just cut it as the line goes by in nice thick pieces.

brine for 24 hrs, give them a good coating of saltless rub and smoke/roast at 250 to an internal of 155. we then glaze them over direct heat on the firebox side to crust them up. hold them to reset the juices before serving. it has always been a hit down here.

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