A Really Good Brine For Smoking Beef Or Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | gl | Water |
| 1 1/2 | c | Salt |
| 1 | c | Brown sugar |
| 1 | T | Cayenne pepper |
| 1 | T | Cumin |
| 1 | t | Basil |
| 1 | Cloves garlic-minced., up | |
| to 2 |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3454
Calories From Fat: 1922
Total Fat: 213.1g
Cholesterol: 636mg
Sodium: 170337.2mg
Potassium: 1993.4mg
Carbohydrates: 222.1g
Fiber: 2.6g
Sugar: 214.2g
Protein: 159.7g