Brine
- 1 cup kosher salt
- 1 cup brown sugar
- 1 tablespoon peppercorns
- 1 tablespoon mustard powder
- 2 cups cider vinegar
- 1 lb. ice
- heat salt through vinegar stirring until disolved. remove from heat and add 1 pound ice. add brine to plastic bag large enough to hold both meat and brine solution. brine overnight in refrigerator. rinse, pat dry and use or freeze.
- i back off to ½ -¾ cups of kosher salt.