Whether you’re smoking fish, poultry, beef, pork, lamb or even wild game, it’s important to “brine” the meat to be smoked first. This is an ancient secret that works with the meat, chemically bombarding the proteins with a supersaturated salt solution. This process renders the meat very susceptible to the curing/smoking process with DELICIOUS results.
2 CUPS of SEA SALT to every 2 GALLONS of fresh water in a bucket (4 dollars at Home Depot) mixed well. Submerse meat for up to 6 hours, remove and RINSE WELL (very important).
Smoke (low and slow) accordingly, … enjoy.
Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential