| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Smoked | 1 | Servings | ||
INGREDIENTS
| 2 | c | Wine, red |
| 1/2 | c | Soy sauce |
| 1 | T | Worcestershire sauce |
| 1/2 | t | Tabasco sauce |
| 1/2 | t | Onion powder |
| 1/2 | t | Pepper, black |
| 1 | T | Salt, non-iodized |
| 4 | T | Cooking oil |
| 3 | T | Lemon juice |
INSTRUCTIONS
Mix all ingredients well. Add meat and marinade in the refrigerator for a minimum of 6 hours. Remove from marinade, pat dry with paper towels but don't rinse. Place into smoker and smoke. Cook in your regular fashion. Lightly apply marinade to mead while cooking as convenient. Remember to reduce cooking time due to smoking, usually 20-30% less time will be required. Recipes sent to me from Bill, wight@odc.net
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