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Suggest a better descriptionBoil and cool the water. Add enough salt to float an egg in. Add remainder ingredients. Add meat to brine and weight down so it is completely covered by the brine. Leave for 2 weeks in the brine in a cool place. NOTES : This recipe is a large amount of brine. When I was a child, we had a large canning stoneware crock pot that we would fill with meat and so needed a lot of water. Posted to MC-Recipe Digest V1 #868 by hister@juno.com (Iris E. Dunaway) on Oct 26, 1997
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 490 | ||
Calories from Fat: 305 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 152mg | 47 % | |
Sodium 41755.9mg | 1440 % | |
Potassium 762.1mg | 20 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 43g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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