1 1/2 cups sea salt
1 cup soy sauce
1 cup rice vinegar
1 cup fresh lime juice
2 tablespoons lime zest
5 tablespoons peppercorns
8 garlic cloves, minced
1 cup Burgundy wine
1 1/2 gallons water
Mix all ingredients in a large stock pot. Stir until salt is dissolved. Add meat, cover and refrigerate for a minimum of 6 hours.
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