3 1/2 Cup - Water
1/4 Cup - Kosher Salt
1/4 Cup - Sugar
1/4 Cup - Red Wine Vinegar
Mix together until salt and sugar are dissolved.
Make sure you keep your meat and brine cold. You don’t want the brine solution to cook your meat or bacteria to form from a warm solution.
1 Cup – Brown Sugar *
2 Tablespoons – Paprika
1 Tablespoon – Dry Mustard
1 Tablespoon – Onion Salt
1 Tablespoon – Celery Salt
1 Tablespoon – Chili Seasoning
1 Tablespoon – Seasoned Salt
1 Tablespoon – Ground Black Pepper
Combine all the ingredients and mix well. Store in an airtight container.
Makes 1 1/2 Cups
* The brown sugar can be dried to prevent clumping by spreading it over a cookie sheet and letting it air dry for 2-3 hours.
Smokey BBQ Sauce
2 Cups – Tomato Ketchup
1 Cup – Apple Cider Vinegar
1/2 Cup – Unsalted Butter
1/4 Cup – Worcestershire Sauce
2 Tablespoons – Liquid Smoke Flavoring
2 Teaspoons – Granulated Onion
2 Teaspoons – Hot Sauce of your choice
1 Teaspoon – Ground Black Pepper
1 Teaspoon – Sea Salt
1/2 Teaspoon – Granulated Garlic
1/4 Teaspoon – Cayenne Pepper
In a medium size saucepan combine all of the ingredients and bring to a boil. Reduce the heat and simmer, stirring occasionally to prevent burning on the bottom of your pan, for 20 minutes.
Makes 4 Cups
Mustard Sauce
2 Cups – Yellow Mustard
1/2 Cup – White Balsamic Vinegar
1/3 Cup – Brown Sugar
2 Tablespoons – Unsalted Butter
2 Tablespoons – Dark Corn Syrup
2 Tablespoons – Fresh Lemon Juice
1 Tablespoon – Worcestershire Sauce
1 Teaspoon – Cayenne Pepper
In a medium size saucepan combine all of the ingredients and heat over medium heat until the butter has melted and is incorporated into the sauce. Stir occasionally for 15 minutes.
Makes 3 Cups
Traditional Carolina Vinegar Sauce
1 Cup Apple Cider Vinegar
2 Tablespoons – Granulated Sugar
1 Tablespoon – Dry Mustard
1 Teaspoon – Crushed Red Pepper
1 Teaspoon – Fine Sea Salt
1 Teaspoon – Ground Black Pepper
1/2 Teaspoon – Celery Salt
In a small saucepan combine all of the ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
If desired the crushed red peppers and any undissolved dry mustard can be strained out.
Makes 1 Cup