1 gallon water
1 c non-iodized table salt
1c white sugar
1 c brown sugar
1 tbsp pink curing salt (InstaCure #1)
allowed meat to sit in this brine solution for 2 weeks in fridge, then smoked in smoker per Meatheads rules (about 2 hours, until internal temp was 150)
good, but a little on the too salty side for our preferences, remedies???
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