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Unread 09-19-2013, 08:16 AM   #6
57borntorun
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Join Date: 09-16-13
Location: Palm City, Florida
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Not a big fan of brine for poultry.Some people swear by it but I find that the salt solution replaces the natural poultry fluids with salt.I have tasted some that are better than others.One I did was a cooked brine with black and pink peppercorns, bay leaf, fresh garlic, lemon zest and when cool lemon juice.Lemon pepper with slight perfume from pink peppercorns.(Not a true pepper but they grow wild here in Florida.)
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