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Date Posted: 08:25:47 12/21/01 Fri
Author: reg
Author Host/IP: Montreal-ppp47890.qc.sympatico.ca / 209.226.140.139
Subject: Re: anyone making
In reply to: BBQfan1 's message, "Re: anyone making" on 16:02:33 12/20/01 Thu

morning Qfan just some food for thought . by adding plain cold filtered water to the brine thats already made will dramatically decrease the " saltiness " of the brine which will allow you to stuff the bird . osmosis will still occur , just at a different rate . so if you brined with a " thinned out " solution say maybe 12 hrs , you would more than likely be in the middle of the road ? what do you think .

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