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Suggest a better description1. Dissolve sugar and salt in water, then add remaining arromats to the brine.
2. Use brine to cover the meat.
3. Meat should be brined for a minimum of 24 hours.
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Serving Size: 1 Serving (895g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2304 | ||
Calories from Fat: 151 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 228.1mg | 8 % | |
Potassium 6565mg | 173 % | |
Total Carbohydrate 594.5g | 175 % | |
Dietary Fiber 138.1g | 553 % | |
Sugars, other 456.3g | ||
Protein 57.8g | 83 % | |
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: 2304
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