- Yields: n/a
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- Submitted by: Recipe Group Member
- Date: n/a
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- Bring all ingredients to a boil and simmer for 10 minutes. Strain. Cool.
- Submerge pork ribs, loin or tenderloin in brine for at least 6 to 24 hours before smoking to prevent shrinkage in meats.
Makes Enough for 3 to 5 lbs. of meat
Submitted by: Recipe Group Member
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