In a contain large enough to submerge the meat add the first seven ingredients. Be sure to use the side of a knife and crack the garlic cloves and peppercorns.
Add 4 cups of boiling water and allow to steep for 10 minutes. Stir to dissolve the sugar and salt.
Add the juice of 1 tangelo or orange, the other sliced and the 4 cups of cold water. Mix thoroughly and gently add the meat being sure to keep covered with liquid brine.
Cover and allow to brine a minimum of 5 hours , but I find it best if overnight.