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Orange Brine for Poultry or Pork Recipe

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This recipe for Orange Brine for Poultry or Pork, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aimee Rogers
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  


1 quart vegetable stock, chilled
cup salt
cup brown sugar
1 tsp black peppercorns
2 bay leaves
1 quart orange juice, chilled

Directions:
Directions:
In a pot, bring 2 cups of the stock, the salt, brown sugar, peppercorns and bay leaves just to a boil. Stir to dissolve the sugar and salt. Add the remaining stock, the orange juice, and 2 quarts ice water, and pour into a 2 gallon bucket. When the mixture has cooled to below 40 degrees, add the meat in a cool place. Let it brine for at least 8 hrs and up to 48. Remove the meat from the brine, pat dry with paper towels and cook as desired.

 

 

 

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