Some easy and delicious summer meals are in our future! Fresh hams, loins, hocks and ribs from our neighbor’s family farm are in the smoker! The leftover brine from fermented foods make a wonderful marinade for smoked meats. Our favorite is the brine we save from fermenting our hot peppers for sauce. Place cuts of meat in a ziplock-style bag with brine and marinate in the refrigerator for 24 hours. Yum!
