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Frasher's Smokehouse & Lounge Pork Brine

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

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