Baste for Smoked Turkey or Venison
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 1 | tb | Salt |
| 1 | tb | Pepper |
| 1/2 | ts | Red pepper |
| 3 | Cloves garlic; minced | |
| 1/2 | tb | Worcestershire sauce |
| Pepper sauce to make paste |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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