This recipe is exactly the way Water Jetton wrote it down. I modified the instructions a little because he calls for you to make the "bone stock" yourself and most people ask me what exactly "bone stock" is. If you are a stickler for authenticity, then get a couple of "good stout beef bones," and boil them until you have a good stock. On another note, this recipe makes a gallon of mop, you might want to reduce the recipe so there wont be as much.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 4 quarts bone stock (beef stock)
- 2 pints Worcestershire Sauce
- 1 pint vinegar
- 1 pint oil
- 3 tablespoons salt
- 3 tablespoons dry mustard
- 3 tablespoons MSG (optional)
- 3 tablespoons paprika
- 2 tablespoons Louisiana Hot Sauce
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- 1 tablespoon ground bay leaf
Preparation:
Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight. This mop is applied in large amounts.
