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Credit: David Myers, Owner, Redstone Meadery, Boulder, Colo.
The National Culinary Review, September 2013
1 bottle Traditional Mountain Honey Wine
¼ cup salt
3 bay leaves
1 T. black pepper
3 garlic cloves, crushed
3 pints cold water
Method: Simmer honey wine for 1 hour; stop when reduced by half. Add salt, bay leaves, pepper and garlic; simmer for 10 minutes. Add cold water. Chill. Reserve. Use to brine 1-inch-thick chops for 1 hour.
Beverage, The National Culinary Review, Vegetarian
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