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Date Posted: 07:42:15 11/05/01 Mon
Author: reg
Author Host/IP: Montreal-ppp47811.qc.sympatico.ca / 209.226.140.60
Subject: Re: Fall Flavours
In reply to: Bigj 's message, "Re: Fall Flavours" on 17:03:53 11/04/01 Sun

hi Bigj , i use a neutral brine and try not to overpower the meat your cooking . 1 gal purified water - 3/4 to 1 cup pickling salt - 3/4 to 1 cup brown sugar - 1 large onion quartered - 3 or 4 stalks celery chunked - 3 or 4 bay leaves - 2 or 3 cloves smashed garlic - 1 tablespoon whole peppercorns - and a good pinch of dried basil . bring to a rolling boil for 10 minutes then cool . i think the big SECRET (if you can call it that)is the length of brine time . whole pork loins i brine for 24 hrs - chops 4 to 5 hrs - turkey 12 to 24 hrs - capons , which is my favorite fowl 12 hrs - chicken parts 4 to 5 hrs . i'm working on another brine for chicken but as of yet its not ready and i really don't want Scotty to see it lol . let me know what you think if you try this brine . reg

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