Great for Pork and Poultry.
1 cup Apple Cider Vinegar
1 cup fresh lemon juice
1 cup sugar (can use 1/2 white and 1/2 light brown)
1 cup salt
2 Tbls black peppercorns
5 large bay leaves
6 crushed (basically squished NOT chopped) garlic cloves
6-7 large sprigs of Fresh Rosemary
1/3-1/2 handful of fresh Thyme (sprigs are small it's is hard to judge the number you would need)
6 cups ice cubes
Heat liquids in sauce pan and add salt and sugar and heat until disolved. Add the herbs and peppercorns. Use a large enough container to hold the liquid, ice and roast. Pour mixture into container add ice and stir until mixture is cooled slightly (you don't want to cook the meat). Submerge meat in brine. Cover and refigerate until ready to use.
When the meat is removed, it will feel firm. Rinse and dry thoroughly before adding any additional seasonings.
