Ingredients

• ½ tbsp Prague powder

• ¼ cup kosher salt

• ¼ cup brown sugar

• 1 handful of peppercors

• 1 handful of allspice berries

  Optional spice blend

  3 tbsp chili powder

  2 tsp thyme

  4 tbsp onion powder

  1 tsp cumin

  1 tsp coriander

  ½ tsp ground cloves

  4 tbsp granulated garlic

  3 bay leaves

  (Add about 5 tbsp of this mixture to the brine).

Directions

1. 1 gallon of hot water, dilute the dry ingredients. Cool the liquid with cold water or ice. Brine meat for at least 5 days and then smoke. When you are ready to smoke the meat, rinse off Brine solution. If you are adding more seasoning DO NOT ADD SALT.

2. Smoke between 225-250 ° until 190° IT. Allow to cool, slice and serve. Perfect for sandwiches