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Brine For Smoking Meat Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
7 1/2 pounds of Salt (Approximately)
10 Gallons Water
1 Small Handful of Coriander Berries (In Cheese Cloth or Mesh Bag)
Directions:
Directions:
Using a large container, fill with 10 gallons water. Add salt until a small egg bounces about 3 times and then sinks. Place bag with Coriander Berries in the Brine. Soak large pieces of meat about 1 week in Brine. Smaller pieces need less time to soak. Remove meat, and Smoke using Apple Wood.
Personal Notes:
Personal Notes:
Conrad Bruderer often raised pigs. Some he sold, and some he slaughtered for feeding his family. Dad usually processed his own meat, and he cured the ham, bacon, ham hock, and ribs from the pigs. It seemed like he used an old wooden barrel to soak the meat. Mom Bruderer (Anna) would often make Sauerkraut and cook the smoked pork ribs with it. I loved this meal. It was one of my favorites!

 

 

 

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