| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Lean meat |
| 1 |
c |
Curing salt |
| 1/2 |
c |
Brown suger or molasses |
| 1 |
ts |
Liquid garlic |
| 4 |
tb |
Black pepper |
| 2 |
qt |
Water |
INSTRUCTIONS
Remove all fat and membrane from the meat. Combine the rest of the
ingredients. Soak the meat in the solution (brining the meat) for 8 to 10
hours. Remove meat and rinse thoroughly. Pat dry with paper towels to
remove excess moisture. Let stand to air-dry for an hour or so. Then rub in
the seasonings of your choice, such as onion salt, garlic salt, pepper or a
prepared seasoning mix from the spice department at the market. Smoke meat
for 8 to 12 hours or until ready. Test the meat by twisting a strip of
meat. It should be flexible but stiff like a piece of rope. Remove and let
stand until cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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