• 4 cups apple cider (or juice)
• 2 tbsp fresh ginger, peeled & chopped
• ½ cup salt
• 2 tbsp apple cider vinegar
• 1 lime
• ½ cup plum wine
• approx. ¼ cup whole star anise
• approx. ¼ cup whole allspice
• 1 tbsp peppercorn mix

1. In a pan, bring 4 cups apple cider to a full boil
2. Add ginger, salt, apple cider vinegar, lime juice  2 wedges of the lime
3. Just before mixture comes to a boil, add ½ cup plum wine
4. Use a mortar & pestle to break the outside of star anise, allspice and peppercorns and add to mixture
5. Cook brine at a rolling boil for 1-2 minutes
6. Remove from heat and transfer to another bowl to cool down (to cool down brine quickly, spoon in ice cubes.  When the ice stops melting, brine is at room temperature)
7. When brine is at room temperature, put meat in a freezer bag* and pour in brine until the meat is completely submerged.  Squeeze out air and seal the bag
8. Rotate bag occasionally over about 4 hours to distribute brine

Notes

1. Brine will keep in the refrigerator for a couple of days; strain before using
2. *If meat is too large for a freezer bag, can use a cooler.  Be sure meat is completely submerged