| Yield 1X: | 161.50 | oz | Allergens: | ||
| Portion: | 161.5 | oz | Garlic | ||
| Portions: | 1.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 3.12.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Water | 8 | |
| Salt | 2.50 | |
| Brown sugar | 8.00 | |
| Oragnes – 3, sliced 1/2″ | 1 | 2.00 |
| Star anise, whole – 20 | ||
| Cinnamon stick, whole – 4″ | ||
| Cloves, whole – 20 | ||
| Garlic, crushed | 1.00 | |
| Ginger, peeled and smashed | 4.00 |
Carefully measure and prepare all ingredients. Combine water, salt, sugar and oranges and bring to a boil. Remove from the heat and add the aromatics. Allow to steep for 30 minutes, then strain and chill. Brine meat for 12 – 24 hours.