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Suggest a better descriptionPut meat in large bowl w/ all ingredients for 7 days. Turn every 2 days or so.
Save brine, brown meat w 2 tbsp butter, when browned add all brine and 4 cups of water. Simmer, light boil for 3-4 hours, until tender. Remove meat and strain brine. Put ginger snap in ziplock bag and pound to crumbs w hammer, add to brine, until thickened. Add gravy master, serve w/ sliced meat.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 30 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 408.7mg | 14 % | |
Potassium 108.4mg | 3 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.2g | ||
Protein 0.4g | 1 % | |
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: 30
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