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I use this brine when I make Irish Bacon and Cabbage Pie.
Prep Time: 00:00
Cook Time: 00:00
1 cup boiling water
3/4 cup sea salt
3/4 cup brown sugar
2 cups cold water
2 handfuls of ice cubes
1 bay leaf
1 tbs black pepper
1 splash of apple cider vinegar
2 lbs pork shoulder
1Dissolve salt and sugar in boiling water in medium sauce pan.
2Remove from heat and pour in cold water. Allow to cool down to room temperature.
3Place pork in marinating dish or bag. Add ice, bay leaf, and pepper. Pour in salt and sugar mixture and vinegar.
4Marinate for at least 48 hours.
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