| Instructions: |
12 Sprigs fresh thyme
6 Sprigs fresh rosemary
2 qt Beer
2/3 c Sugar
1 oz Curing salt
6 Cloves garlic; crushed
3 Bay leaves
1 Shallot; chopped
Recipe from: Restaurant Business 3/15/99
In a large saucepan combine cut herbs, beer, sugar, salt, garlic, bay
leaves, and shallot. Bring mixture to a boil and cook until sugar and
salt have dissolved. Cool; refrigerate.
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