BamsBBQ
Ni pedo
5 lbs lean meat,
1 cup curing salt
1/2 cup brown sugar or molasses
1 teaspoon liquid garlic
4 tablespoon black pepper
2 quarts water
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.1 cup curing salt
1/2 cup brown sugar or molasses
1 teaspoon liquid garlic
4 tablespoon black pepper
2 quarts water
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