Brine For Smoked Meat
By: Anonymous
Published: Thursday, March 11, 2010 - 11:25pm

Ingredients




5 lbs. brown sugar
7 lbs. salt
3 ounces salt peter
50 lbs. of meat

Preparation

1 Cook all with water, cool and pour over meat. Keep hams in this brine for 6 weeks. Then smoke in your outdoor smoker.