The cook
Also works with: Apple
Use a mild brine with salt, maple sweetness, and orange. After brining, pat dry and refrigerate uncovered until the surface becomes slightly tacky (pellicle). Smoke gently around 165–175°F with Alder. Apply a light maple-orange glaze during the cook and finish at 145°F.
Recommended technique; credit/link the external source for exact brine ratios if used.
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