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48zip

Joined: 10/07/1999 Posts: 81140
Likes: 10477

What's this?

I think it depends on what's in the brine. Salt and sugar adds moisture.


But if the water is flavored, the stuff has to get into the meat when the flow returns the fluid into the bird.

At least that seems to me to be the process.

(In response to this post by VaPoly07)

Posted: 11/22/2017 at 12:51PM


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