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Combine ¾ cup Brining Spice, ½ cup brown sugar and ½ gallon of water. Bring to boil and simmer 5 minutes, remove from heat, add ½ gallon of cold water, then let cool to room temperature. Pour brine into stainless steel or plastic container, add meat, insuring it is completely submerged. Refrigerate for about 1 hour per pound of meat. Rinse THOROUGHLY, pat dry and refrigerate for 2 hours before cooking.
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