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brine |
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brine a salt solution used in the curing of meat. Standard ingredients are sodium chloride (15 to 30%) and sodium nitrate (0.15 to 1.50%) but many other ingredients may be added for special effects. brine shrimp see artemia. brine staining caused by leaky pipes carrying coolant in meat storage cold rooms. The coolant is usually calcium chloride and the stain is a pale green. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Among the many turkey choices available are standard fresh turkeys and natural ones without additives (both of which can be brined), self-basting and kosher (both of which should not be brined due to the salt used in processing). Ham is the most common brined meat today, but the technique works wonders with any type of pork roast, chicken, or turkey. Try this recipe for Smoked Brined Turkey on November 27: |
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