A really good brine for smoking beef or pork
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Water |
| 1½ | cup | Salt |
| 1 | cup | Brown sugar |
| 1 | tablespoon | Cayenne pepper |
| 1 | tablespoon | Cumin |
| 1 | teaspoon | Basil |
| 1 | Cloves garlic-minced.; (up to 2) | |
Directions
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