from good eats "Q" part I
12 oz salt
8 oz molasses
2 qts water
Place in cooler, weigh it down to completely submerge meat.
8-12 hours is about right.
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About Me
- -R-
- First smoked meat using a stovetop smoker in November, 2007. Immediately began contruction of a terracotta smoker.
1 comment:
I didn't know you had this site. It is quite attractive. Me thinks you should do more blogging about your cooking...not just smokin'.
Love,
S
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