This recipe is from Wolf's friend, who goes by the nick of Goat-On-A-Hill... He gave Wolf a piece of pork that was marinated in this brine and from that moment on, Wolf was addicted to it.. Try it out and give your tastebuds a real treat...
Brine
1 gallon of hot water
1 1/2 cups of salt
16 oz. mapeleine
2/3 cup of pickling spice
NOTE: There needs to be enough salt in the brine to float an raw egg.. The raw egg must just break the surface of the brine when floating.
Make sure ALL the salt is dissolved before floating the raw egg. You may adjust all the ingredients to fit your tastes.
If you do not have a smoker, you may use "liquid smoke" and follow the directions for Jerky only, dry in the oven till dry at 250 degrees.
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