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Holy Smoke Basting Sauce


This is a good, simple basting sauce or mop, for large cuts of meat. If you don't need this much, cut the recipe down by half.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes about 1 gallon


  • 1 gallon apple cider vinegar
  • 1 quart Worcestershire sauce
  • 10 ounces lemon juice
  • 3 tablespoons black pepper


Mix all ingredients in a large pot and bring to a hard boil for ten minutes. This is an old fashioned, true Southern Style basting sauce, excellent on chicken and large cuts of pork (Boston butt, shoulders, hams, whole hog, pork roasts, etc.) The meat should be cooked over a slow fire (215-225 degrees F) and basted every 20-30 minutes (not during last hour for large pieces of meat).
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