Baste for smoked turkey or venison
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Salt |
| 1 | tablespoon | Pepper |
| ½ | teaspoon | Red pepper |
| 3 | Cloves garlic; minced | |
| ½ | tablespoon | Worcestershire sauce |
| Pepper sauce to make paste | ||
Directions
Combine ingredients using only enough pepper sauce to form thick paste.
Make small slits in meat and stuff with paste. Smoke meat 10 to 12 hours.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .