| 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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