Title: A Really Good Brine for Smoking Beef or Pork
Categories: None
Yield: 1 Servings

1 ga Water
1 1/2 c Salt
1 c Brown sugar
1 tb Cayenne pepper
1 tb Cumin
1 ts Basil
1 Cloves garlic-minced.; (up
-to 2)

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
on Jan 28, 1998