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This is the brine recipe my Mom always used when smoking fresh lake fish, cornish game hens, chicken, porkchops, even duck or goose. It is an all purpose brine. Make sure your food is completely covered by the brine. Put a plate on top of it weighed down with a large clean rock (she had a rock reserved for this purpose) if needed. Soak in brine for 6 - 12 hours & then smoke according to any chosen recipe you are using.
Units: US | Metric
Serving Size: 1 (3474 g)
Servings Per Recipe: 1
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