Mix and bring to a boil. let cool then pour over 3 pounds of meat in a glass container. Refrigerate 5 days, turning twice a day to circulate the brine. After 5 days, discard the brine and rinse the meat. Place the meat and 1 1/2 c of water in a pressure cooker for 45 minutes at 10 pounds pressure. Don't overload the pot, no more than 3 pounds at a time for a typical home cooker.
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