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A Really Good Brine for Smoking Beef or Pork


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Ingredients:

  • 1 ga Water
  • 1 1/2 c Salt
  • 1 c Brown sugar
  • 1 tb Cayenne pepper
  • 1 tb Cumin
  • 1 ts 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@scsn.net> on Jan 28, 1998