Brine For Smoked Meat


Photo: flickr user Joost J. Bakker IJmuiden
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Ingredients

5 lbs. brown sugar
7 lbs. salt
3 ounces salt peter
50 lbs. of meat

Preparation

1
Cook all with water, cool and pour over meat. Keep hams in this brine for 6 weeks. Then smoke in your outdoor smoker.
.

Yield:

1.0 servings

Added:

Thursday, March 11, 2010 - 11:25pm

Creator:

Anonymous

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