a really good brine for smoking beef or pork

1 Servings
1 gallon Water
1½ cup Salt
1 cup Brown sugar
1 tablespoon Cayenne pepper
1 tablespoon Cumin
1 teaspoon Basil
Cloves garlic-minced.; (up to 2)

Combine all ingredients and let salt and sugar dessolve. Add meat and place in refrigerator for up to 2 days. Prepare your smoker as per manufactures instructions. Smoke meat until done. Normally a 5 lb. roast will take about 6 hours and should be at about 170*.

Posted to recipelu-digest Volume 01 Number 621 by molony <molony@...> on Jan 28, 1998

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